Hot Potato Blintzes

Name: Hot Potato Blintzes
Ingredients: 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

12 ingredients

10 steps

Ingredients

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

Directions

1

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.
2

Drain the potatoes and carrots and put them in a bowl or food processor.
3

Heat the olive oil in a large saute pan, add the onions and cook until tender, about 7 minutes.
4

Add the scallions, garlic and chiles and cook 3 minutes longer.
5

Mix the Sauteed ingredients with the potatoes and carrots.
6

Add the butter and sour cream.
7

Blend well until the hot potato mixture is creamy but firm.
8

Use milk, half-and-half, or mocha mix to reach a thick and creamy consistency.
9

Season to taste with salt and pepper.
10

For spicier potatoes add serrano chiles