Roasted Garlic and Jalapeno Mashed Potatoes

Title:
Roasted Garlic and Jalapeno Mashed Potatoes

Yield:
4 Servings

Categories:
Low-Fat,
Vegetables,
Spicy,
Cgk




Ingredients:





          -----BARRY CORREIRA-CANYON


          -RANCH-----


     2 lg Potatoes; baking


     6 tb Yogurt;plain, non fat


     6 tb Lowfat milk


    10    Garlic cloves;roasted;


          -peeled


     1    Jalapeno pepper;stemmed;


          -seeded,minced


     1 pn Cayenne


   1/2 ts Salt; plus more to taste


          Pepper; freshly ground to






 Peel the potatoes and cut them into 1" cubes. Place in a medium-size


 saucepan, cover with water and bring to a boil over medium heat.Reduce the


 heat and simmer until tender, about 12 minutes. Drain and pass the potatoes


 through a ricer into a medium- size bowl. Stir the yogurt and milk into the


 hot potatoes. Add the roasted garlic, jalapeno pepper, cayenne, salt and


 pepper and mix well. Divide among four plates and serve immediately. Serve


 with Turkey Meatloaf, Mushroom Gravy and Cranberry Ketchup (see recipes)


 SOURCE: NY Times Magazine 8/29/93-Chef Barry Correia-Canyon Ranch in the


 Berkshires. Formatted by Carol Kaplan 7/10/94 Posted on Prodigy Food Forum


 9/11/94


 Posted to EAT-L Digest  by LDGOSS 
on Jan 21, 1998