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Full Online Book HomeLearning KitchenMexican And Hispanic - Vegetable - Mashed Potatoes With Green Chilies
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Mexican And Hispanic - Vegetable -  Mashed Potatoes With Green Chilies Post by :ansur Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1326

Click below to download : Mexican And Hispanic - Vegetable - Mashed Potatoes With Green Chilies (Format : PDF)

Mexican And Hispanic - Vegetable - Mashed Potatoes With Green Chilies

4 large peeled potatoes, cut into 2-inch pieces
4 large cloves garlic, peeled
1/2 cup crema, creme fraiche or heavy whipping cream
4 ounce can diced green chiles (or 1/2 cup fresh or frozen, presumably roasted, seeded, peeled and chopped)
2 tablespoons sour cream
Salt and pepper to taste


Place potatoes and garlic in large saucepan; cover with water. Bring to a boil, cover. Reduce heat to medium-low, cook for 15 to 20 minutes or until potatoes are very tender.
Drain. Transfer to large bowl.

Mash potatoes and garlic. Stir in cream, mixing until smooth (or as lumpy as you want). Stir in chiles, sour cream, salt and pepper.

Note: We actually think the mild green chiles work best in this recipe, but we also look forward to reading dissenting opinions!
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