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RED-CHILE MASHED POTATOES FOR THE BLUES 
77^se potatoes are the ones you want when you need the fires to bum 
more brightly and the sun to shine at midnight! Roasted garlic and . 
ground red chil£ are the keys to this dish , but play with the amounts. / 
often add the whole head of roasted garlic , but you can add just a table¬ 
spoon. If I have 2 cups or more leftover Chile Mashed Potatoes 1 1 use 
them to make Mexican Shepherd's Pie . 
INGREDIENTS: 
□ 1 head garlic 
□ 2 teaspoons ol¬ 
ive oil 
□ 1 tablespoon 
white wine 
□ 4 russet or Yu¬ 
kon Gold pota¬ 
toes 
□ 1 tablespoon 
' butter 
BY HZ HAFAUA/m CHtONW: □ % CUP milk (lOW- 
MEDLET Or MASHERS: Equipment for mashing potatoes by hand fat or whole) 
□ Va cup sour 
cream (reduced 
fat or regular) 
□ 2 tablespoons 
ground red chile 
. (preferably New 
Mexican) 
□ 1 to 2 teaspoons 
salt 
□ Freshly ground 
pepper 
INSTRUCTIONS: Place the garlic on a square of foil, 
drizzle with olive oil and wine. Wrap it up tightly 
and roast in a 350° oven for 45 minutes, or until 
soft. Using the tip of a sharp paring knife, lift out 
each clove. 
Peel the potatoes and place in a pot of boiling, 
salted water. Cook for 30 minutes, or until very 
tender but not falling apart. Drain. 
Put the potatoes in a mixer fitted with the 
whisk attachment; break up potatoes with fork. 
With the mixer going, slowly add the butter, milk, 
sour cream, red chile, and roasted garlic to taste 
(from 1 tablespoon to the whole head — reserve 
the garlic you don’t use for another dish). Add the 
salt and pepper to taste, and continue beating for 
a couple of minutes. 
Eat immediately. If you are serving a friend, 
sprinkle the mound of rosy potatoes with Vz tea¬ 
spoon ground chile and garnish with cilantro 
leaves or parsley. 
Serves 6. 
PER SERVING: 7 70 calories, 5 g protein, 26 g carbohy¬ 
drate, 6 g fat (3 g saturated), 12 mg cholesterol, 430 mg so¬ 
dium, 1 g fiber. 
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