Give mashed potatoes a south-of-the-border
flair with the addition of green chiles and chili powder. Serve
with your favorite meat loaf or roast chicken for a change of
pace.
Santa Fe
Mashed Red Skin Potatoes
- 15 medium red potatoes
1 (14.5-ounce) can chicken broth
5 cloves large garlic
1 (4-ounce) can ORTEGA® Diced Green Chiles
4 tablespoons butter or margarine
1/2 teaspoon chili powder
- COMBINE potatoes, broth
and garlic in large saucepan. Add additional water if necessary
to cover potatoes. Bring to a boil; reduce heat to low. Cook
for 25 to 30 minutes or until potatoes are tender. Drain potatoes
and garlic and reserve cooking broth.
- MASH potatoes and garlic
to desired consistency adding reserved cooking broth as needed.
Stir in chiles, butter and chili powder. Season with salt and
ground black pepper.
Makes 6 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
