These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.
- 4 to 6 cloves garlic, unpeeled
- 1 tsp olive oil
- 2 chipotle or habanero hot sauce
- 2 large Idaho potatoes, peeled and cubed
- 2 tbsp butter
- 1/2 cup low-fat milk
- 1/4 cup plain yogurt
- Salt and freshly ground black pepper to taste
- Garnish: Freshly ground Parmesan cheese
- Preheat the oven to 350°F.
- Rub the garlic with the oil and wrap in a piece of aluminum foil. Roast in the oven for 30 minutes or until soft. Cool and squeeze the cloves out of the skins, then mince.
- Place the chiles with a little of the adobo sauce in a blender or food processor and puree until they are smooth.
- In a saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat slightly and cook for 30 minutes until they are tender. Drain the potatoes well. Place the potatoes in a large mixing bowl along with garlic, butter, milk, and yogurt. Beat until smooth and creamy, adding more yogurt or milk if necessary. Gently stir in the chile and season with the salt and pepper.
- Garnish with the cheese and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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