Habanero mashed potatoes
From fastfood41 13 years agoIngredients
- Port shopping list
- habanero peppers (go light, unless you have an unnatural attraction to pain) shopping list
- garlic shopping list
- onions shopping list
- mushrooms shopping list
- butter shopping list
- milk shopping list
- potatoes, whatever kind you want, with the skin on. shopping list
How to make it
- In sharp contrast with the last recipe that I posted, I haven't downed a full bottle of wine. So less gab, and more recipe.
- Again, there is no "magic" formula that tells you how much of each ingredient.. figure it out, that is part of the fun of cooking, at least for me..
- So.
- Start boiling your potatoes with the skin on.. you probably want to wash 'em first..
- sauté (all at once) one pound of butter, a SMALL amount of habanero pepper FINELY diced, garlic, onions, mushrooms, and a good bit of port (maybe 1/2 cup or more) until it smells the entire kitchen up, LOW heat is good enough..
- once cooked, place the sauté mixture on low until the potatoes are ready to mash.
- Then, in a big pot, put the cooked potatoes and the sauté mix together, with some milk.. and mix.
- keep adding butter and milk until they are soft and creamy..
- There should be some chunks and lumps from the mushrooms and onions, and maybe some skin floating around.
- These go great with the chateau.. Just a reminder, Habanero can add great flavor, but too much and your guests might try to drink the water out of the flower arrangement on the center of your table.
- Credit for the base of this recipe to Wood. Shamelessly stolen and modified.
People Who Like This Dish 2
- goodeat Benton, MO
- clbacon Birmingham, AL
- fastfood41 Clearwater, FL
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments