| Dog3 |
I've got a couple of recipes I like to make. I'll take the easy way out and
use a premium salsa this time of year which I have to travel to get. Today
I bought 4 12oz. jars of my favorites. 2 jars of Jose' Madrid Raspberry
Salsa and 2 jars of Jose' Madrid Chipotle' Salsa. I have not checked TJ's
to see what they carry. This recipe is easy and very tasty and I tinker
with it a lot. This is the basic recipe. You can decide what and if you
want to vary the ingredients.
Chipotle' White Cheddar Mashed Potatoes:
3 1/2 Pounds Russet Potatoes, peeled, cut into 1 inch pieces
2/3 cup of milk (I use whole milk and not reduced fat)
1 cup of white cheddar cheese
4 tablespoons of butter (optional but if using it, use real
butter)
3 tablespoons of Chipotle Salsa
Cook potatoes in boiling salted water until very tender but not mushy. I
can tell by taste when they are ready. If they fall apart when you jab 'em
with a fork, get them out ASAP. Drain potatoes. Add cheese, butter (if
using), and milk. Using an electric mixer, beat until smooth. Stir in
salsa. Season to taste with s&p. You can garnish with parsley. I am going
to garnish with cilantro next time I make these and see what that is like.
This makes about 6 servings or 4 servings if your household is really
hungry ;)
Michael
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
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