Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 md Potatoes, peeled, cut into
lg Chunks
4 Carrots, peeled, cut into
lg Chunks
3 tb Extra virgin olive oil
2 c Yellow onion, chopped
1 c Scallions, chopped
3 Cloves garlic, minced
1 cn Green chile strips, chopped
1/2 c Butter
1/2 c Sour cream
Salt and pepper
Milk, half-and-half, or
Mocha mix, as needed
Optional: serrano chiles,
Finely chopped, to taste

Add the potatoes and carrots to a large pot of boiling water and cook
until they are easy to pierce with a fork, about 10 minutes. Drain
the potatoes and carrots and put them in a bowl or food processor.

Heat the olive oil in a large saute pan, add the onions and cook until
tender, about 7 minutes. Add the scallions, garlic and chiles and
cook 3 minutes longer.

Mix the sauteed ingredients with the potatoes and carrots. Add the
butter and sour cream. Blend well until the hot potato mixture is
creamy but firm. Use milk, half-and-half, or mocha mix to reach a
thick and creamy consistency. Season to taste with salt and pepper.
For spicier potatoes add serrano chiles.

CHEF DU JOUR INGRID CROCE SHOW #DJ9416

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