| Level: | Easy |
| Level: | Easy |
Ingredients
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- 12 medium potatoes, peeled, cut into large chunks
- 4 carrots, peeled, cut into large chunks
- 3 tablespoons extra virgin olive oil
- 2 cups yellow onion, chopped
- 1 cup scallions, chopped
- 3 cloves garlic, minced
- 1 can green chile strips, chopped
- 1/2 cup butter
- 1/2 cup sour cream
- Salt and pepper
- Milk, half-and-half, or mocha mix, as needed
- Optional: serrano chiles, finely chopped, to taste
Instructions
- Add the potatoes and carrots to a large pot of boiling water and cook until they are easy to pierce with a fork, about 10 minutes. Drain the potatoes and carrots and put them in a bowl or food processor.
- Heat the olive oil in a large saute pan, add the onions and cook until tender, about 7 minutes. Add the scallions, garlic and chiles and cook 3 minutes longer.
- Mix the Sauteed ingredients with the potatoes and carrots. Add the butter and sour cream. Blend well until the hot potato mixture is creamy but firm. Use milk, half-and-half, or mocha mix to reach a thick and creamy consistency. Season to taste with salt and pepper. For spicier potatoes add serrano chiles
Reviews
PLEASE – NO carrots & definitely NO hot peppers! That’s not what potato blintzes is about! Also tastes awful!