Poblano & chipotle potatoes

Yield: 6 Servings

Ingredients:

3 lb Red potatoes; cut in quarter
1 Chipotle pepper; split
2 qt Milk
2 ts Salt
2 qt Milk
1 lg Pablano chille
6 tb Unsalted butter Recipe by: Food & Wine Magazine Feb. 1995 Preparation Time: 0:30 1)_ split chipolte perre and remove seeds.
2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 te
3)_ Dran reserving 1-1/2 cups of the milk finely chop the chipolte pepper.
4)_ While potaoes are boiling roast pablano over gas flame till black outsi
5)_ Using a hand masher or electric mixer on _LOW_ speed mash the

Instructions:

pots grad