© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Marney
Recipe from an Ortega recipe booklet.
3 pounds russet potatoes, peeled and diced
4 tablespoons butter
¼ cup milk
4 ounce can ortega fire-roasted diced green chilies
1¼ ounce packet Ortega taco seasoning
salt and pepper
Bring large pot of salted water to a boil. Add potatoes. Cook 10 minutes or until soft. Drain water from pot. Add butter, milk, chiles, salt and pepper to taste. Mash well. Stir in taco seasoning. Serve warm.
For an even richer side dish, stir in 1 cup shredded Cheddar or Monterey Jack cheese.