Instructions: 1)_ Split chipolte perre and remove seeds. 2._ in large saucepan cover

"pots" and chipotle with the milk and add 2 teaspoons salt and bring to a boil then lower heat and simmer for 20 minutes.

3._ Dran reserving 1-1/2 cups of the milk finely chop the chipolte pepper.

4._ While potaoes are boiling roast pablano over gas flame till black outside. then place in a paper bag to steam for 5 minutes. peel, discard stem, ribs and seeds. and dice to 1/3 inch pieces.

5._ Using a hand masher or electric mixer on _LOW_ speed mash the pots gradually adding the reserved milk and the butter. when it is to the desired consitancy add the peppers and serv immediately.

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