This recipe is adapted from Pati’s Mexican Table, a great show on Create. Here is a link to her original recipe.
I made these for Thanksgiving dinner and they were delicious but I like to make them any time of year. I use two chiles from a can of Chipotle Peppers in Adobo Sauce (or Chiles Chipotles Adobados) by La Costena. These chiles are my new favorite ingredient. You can add them to tortilla soup, enchiladas, tacos, chalupas, etc. The flavor is warm, sweet, spicy, and complex. If you want to tone down the spiciness but maintain the rich flavor, simple rinse the seeds out of the chile prior to adding it your food. For my version, I use one complete chile, seeds and all and one rinsed chile (seeds removed). This level of spice works for my family although I reserve a little extra on the side to add extra spice for myself.
1 bag (2 lbs) small red potatoes
3 tablespoons butter
5 scallions/green onions, chopped (white part and the light green part), save the stem parts for a garnish
2 chiles from a can of Chipotle Peppers in Adobo Sauce. chopped
1/2 cup milk
kosher salt and pepper to taste
Rinse and drain potatoes. Pat dry. Cut into quarters. In a large pot, bring water to boil. Add potatoes and cook for 20 minutes in boiling water until cooked and soft. In a large skillet, melt butter (or olive oil). Add in scallions and cook for 2-3 minutes until they are soft and translucent. Add chopped chiles. Add the cooked potatoes and add milk in slowly until mixture is well blended. Potatoes will be chunky. Garnish with chopped stems of scallions. Enjoy!