Recipe - Roasted Garlic And Jalapeno Mashed Potatoes

BARRY CORREIRACANYON
RANCH
2 lg Potatoes; baking
6 tablespoon Yogurt;plain, non fat
6 tablespoon Lowfat milk
10 Garlic cloves;roasted;
peeled
1 Jalapeno pepper;stemmed;
seeded,minced
1 pn Cayenne
One half teaspoon Salt; plus more to taste
Pepper; freshly ground to

Peel the potatoes and cut them into 1" cubes. Place in a mediumsize
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 8/29/93Chef Barry CorreiaCanyon Ranch in the
Berkshires. Formatted by Carol Kaplan 7/10/94 Posted on Prodigy Food Forum
9/11/94
Posted to EATL Digest by LDGOSS LDGOSS@PRODIGY.NET on Jan 21, 1998