Ancho Mashed Potatoes with Scallions and Sour Cream
Nutrition
Calories: 200 kcalCarbohydrates: 33 gProtein: 13 gFat: 12 gSaturated Fat: 10 gCholesterol: 19 mgSodium: 987 mgFiber: 7 gSugar: 7 gVitamin A: 15.15 IUCalcium: 154 mgIron: 9 mg
Ingredients
- 8 cups russet potatoes peeled and cut into large chunks
- 4 teaspoons ancho chili powder
- 1/4 cup milk
- 1/3 cup sour cream
- 4 oz Monterey Jack cheese grated (optional)
- ΒΌ cup Scallions chopped
- 1 tbsp salt to taste
- 1/2 tsp white pepper
Instructions
- Put the potatoes in cold water to cover and bring to a boil. Cook potatoes in boiling water until tender, about 10 - 15 minutes. Drain well.
- In a small bowl combine the ancho powder, milk and sour cream. While still hot, put the potatoes in a mixing bowl and add the Ancho, milk, and sour cream mix. Whip until fluffy. (If adding cheese, add the cheese first to the hot potatoes, then add milk/sour cream mix.) Add more milk or sour cream, if necessary to reach desired texture.
- Add salt, pepper and scallions, then mix well.
- To serve, mound the potatoes on a large plate and top with or 2 or 3 tortilla chips for garnish.