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Mexican, Sides | |
| 3 pounds red potatoes 4 tablespoons unsalted butter 4 scallions 1 chile from a can of chipotles in adobo sauce, or to taste 1 to 2 tablespoon chipotles in adobo sauce, optional 1/2 cup milk Kosher or sea salt, or to taste Freshly ground black pepper, or to taste | |
| Rinse and quarter the potatoes. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15 minutes over medium- high heat, or until thoroughly cooked and soft. Drain. In a large, heavy skillet set over medium heat, add the chunks of butter. Once it melts and begins to bubble, stir in the scallions and cook for a couple of minutes until they soften. Add the chopped chipotle chile and combine well. Add the cooked potatoes along with the milk. Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them with the chipotle and scallion mixture. Sprinkle with salt and freshly ground pepper to taste. Serve hot. | |
Unrated | |
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