Santa Fe Mashed Red Skin Potatoes
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.
15 medium red potatoes
1 (14.5-ounce) can chicken broth
5 cloves large garlic
1 (4-ounce) can 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.