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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and quarter the potatoes. In a large pot, bring salted watr to a boil. Add the potatoes and cook for about 15 minutes over medium-high heat, or until thoroughly cooked and soft. Drain. | 2. In a large heavy skillet set over medium heat, add the chunks of butter. Once it melts and begins to bubble, stir in the scallions and cook for a couple of minutes until they soften. Add the chopped chipotle chile and combine well. Add the cooked potatoes along with the milk. | 3. Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them with the chipotle and scallion mixture. Sprinkle with salt and freshly ground black pepper to taste. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	3	lbs		952.5451	216.3638	25.7187	1.9051
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
scallion	4			128.0	29.36	7.32	0.76
chili	1	chipotle	canned	-	-	-	-
adobo sauce	1 -2	tablespoon		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.