2 1/2 Pounds russet potatoes
1/2 C Heavy cream
1/2 C Butter
2 T Garlic, minced
1/4 C Parmesan cheese, shredded
Salt & pepper to taste
1. Wash the potatoes and cut into 1 1/2 inch cubes.
2. Set a large collander into a large stock pot. Cover the bottom of the pot with 1 1/2 inches of water. Set the pot over medium high heat.
3. Add the potatoes, cover with a tight lid and steam the potatoes for about 15 minuts.
4. Carefully remove the collander and rince the potatoes under running water to remove the starch.
5. Add water to the pot so you have 1 1/2 inches again. Return the collander to the pot and contiue to steam the potatoes until a knife inserted slides in easily.
6. Remove the potatoes to a large bowl and mash them with all of the remaining ingredients.
Cook’s notes: You can peel the potatoes, but the skins have nutrients and add a texture to the finished potatoes.
Last night we had a friend over for dinner. She is going out east for about 2 months so we asked her what she wanted and to our surprise chicken enchiladas came up.
The secret between a good chicken enchilada and a great one is in how you prepare the chicken.
3 lbs Boneless, skinless chicken breast
7 Sprigs of cilantro
6 Green onions
1 t Mexican oregano
1/4 t Cumin seed
1/3 C Medium salsa
1/2 t Fresh ground black pepper
1/3 t Chili powder
Chicken stock to cover
- In a large sauté pan brown the chicken breast over medium heat- don’t cook them through.
- Add the juice of the lime and the lime to the pan and the remaining ingredients. Lower the heat and bring to a simmer. Cover and simmer until chicken is done.
- Remove from heat. Remove the chicken from the cooking liquid and slice.
- Make you enchiladas
Cook’s note: The liquid can be used for Spanish rice or stock for soup.