 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This one I got from CHILI PEPPER magazine and then it got changed along the way. You know the game, you make it their way the first time , then you start playing around with it. If you like Peppers that are hotter than Green Bell Peppers, give CHILI PEPPER a try. It's great! Ingredients:
2 heads garlic, leave whole,trim tops |
2 teaspoons olive oil |
4 quarts water, boiling |
6 white rose potatoes, don't peel,scrub with a stainless steel pot scrubber,dice small. |
1/2 teaspoon fresh oregano, chopped |
tabasco brand smoked chipotle chili sauce |
1/2 cup half-and-half |
to taste salt & freshly ground black pepper |
Directions:
1. Preheat oven to 375 f.
2. Place each head of Garlic on a square of foil, drizzle with a tsp of Olive Oil, twist up like a pair of Hershey's Kisses.
3. Roast Garlic for 25 min.
4. open foil, cool to handling temperature.
5. Add Potatoes, Oregano, Salt, and Pepper to boiling Water, reduce heat to a slow boil.
6. Cover and cook 30 min.
7. Drain well and place in a large bowl.
8. Add Half and Half, Mash 'til smooth.
9. You know how moist or dry you like your spuds.
10. Adjust Salt and Pepper to taste.
11. Add Chipotle Sauce to taste.Mix well.
12. Break Garlic into cloves and sqeeze into bowl, try to keep the cloves as whole as possible.
13. Carefully fold the Garlic into the Potatoes.
14. Everyone asks for a copy of this one.
|
|