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canned chipotle peppers in abobo sauce
1 tablespoon
Idaho potatoes peeled, chopped
2 pounds
2 tablespoons
butter softened
3 tablespoons
salt and pepper to taste
half-and-half
⅓ cup
For safe meat preparation, reference the USDA website.
Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15–20 minutes.
Heat butter, half-and-half, and peppers in sauce pan over low heat until combined.
Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.
