Habanero mashed potatoes Recipe

How to make it

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• 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.