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Mexican Potatoes
2 lbs. potato, peeled and cubed
1 T. rosemary
1/2 C. olive oil
salt and pepper
15 oz. black beans, drained
2 C. cheddar cheese, shredded
1 C. salsa
1/2 C. sour cream
1 large avocado, peeled and diced
3 T. canned jalapeno peppers, sliced
cilantro
Preheat oven to 375°F. Place the potatoes roasting pan. add the rosemary, olive
oil, and salt and pepper to taste. Turn potatoes to coat evenly. Roast, turning
occasionally until potatoes are tender (45 minutes). Remove from oven.
Distribute canned beans and cheddar cheese over potatoes. Return to oven just
until beans are warm and cheese has melted (5 minutes). Remove from oven.
Top with salsa, sour cream, avocado, and jalapenos. If desired, garnish with
cilantro. |
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Chilpotle Mashed Potatoes
1 head garlic, roasted
2 1/2 lbs. russet potatoes, cut in 1" pieces
1 C. white cheddar cheese, shredded
4 oz. cream cheese
1/4 C. butter, at room temperature
1 1/2 t. chipotle pepper - minced
Squeeze cooled garlic out of bulb; set aside.
Cook potatoes in a large pot of boiling water until tender, about 25 minutes.
Drain.
Add garlic, cheddar cheese, cream cheese, butter and chipotle pepper. Using
electric mixer, beat mixture until smooth. Season to taste with salt and pepper.
Potatoes can be prepared 2 hours ahead. Cover; let stand at room temperature.
Rewarm, stirring constantly, before serving.
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