Preparation:
Preparation Time: 0:30 1)_ split chipolte perre and remove seeds. 2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 te
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 outsi 5)_ Using a hand masher or electric mixer on _LOW_ speed mash the pots grad | 