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| 6 | Red potatoes, medium size, washed and quartered (skins left on) |
| 1 | Head garlic, peeled |
| 1 Tasse | Cheddar cheese, grated and loosely packed |
| 2 Esslöffel | milk |
| 3 Esslöffel | butter unsalted |
| 3/4 Teelöffel | Fresh rosemary needles, finely minced |
| | salt |
| | black pepper freshly ground |
| 3 Teelöffel | Ground New Mexico chiles, or pure chile powder (or use less as you please) |
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Put potatoes and garlic in a large pot and add enough water to cover. Cook over medium heat until potatoes are soft, about 25 minutes. Remove from heat and drain water. Add cheese, milk, and butter and mash until light and fluffy. Add rosemary and salt and pepper to taste. Add ground chiles 1 teaspoon at a time until desired heat is achieved. Serve hot. Serves 4
Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking Adapted and Mc formatted by Brenda Adams <adamsfmle@sprintmail. Com> posted mc 12/14/96
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