- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
| Chipotle Mashed Potatoes by Donna Graham |
| 2 pounds Yukon gold or red potatoes (about 8 medium) 1/2 cup chipotle salsa 1/2 cup milk or half and half 4 to 6 tablespoons softened butter, according to taste 1/4 cup chopped fresh cilantro 1 teaspoon salt Shredded Romano or Parmesan cheese |
 |
||
| Scrub potatoes or peel, as desired. Cut into 1-inch
cubes and place in a 4- to 6-quart pot. Cover with water and place over
medium-high heat. Bring to a boil; reduce heat to medium and simmer about 20
minutes or until potatoes are fork tender. Drain thoroughly and return to
pot. Add salsa, milk or cream, butter and cilantro to potatoes. Place pot over medium heat. Mash potatoes to desired consistency or until smooth. Season to taste with salt. Place in a serving bowl and sprinkle with cheese. |
||