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Mexican   -   New Mexican Garlic Mashed Potatoes   adapted from Spicy Vegetarian Cuisine

  • 6 Washed Red Potatoes -- quartered, unpeeled
  • 1 Head Garlic -- peeled
  • 1 Cup Cheddar Cheese, Shredded -- loosley packed
  • 2 Tablespoons Milk
  • 3 Tablespoons Unsalted Butter
  • 3 Teaspoons New Mexico Green Chiles -- ground
  • 3/4 Teaspoon Fresh Rosemary -- finely chopped
  • Salt And Pepper -- to taste
Directions Boil potatoes and garlic until potatoes are done, 25 minutes. Drain, add butter, milk cheese and mash until fluffy. Add rosemary, salt and pepper. Add ground chiles 1 tsp at a time until desired hotness is achieved. Serve hot.
Serves 4
Time to Make 0:00

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