Title: Hot potato blintzes
 Categories: 
      Yield: 4 Servings
 
     12 md Potatoes, peeled, cut into
        lg Chunks
      4    Carrots, peeled, cut into
        lg Chunks
      3 tb Extra virgin olive oil
      2 c  Yellow onion, chopped
      1 c  Scallions, chopped
      3    Cloves garlic, minced
      1 cn Green chile strips, chopped
    1/2 c  Butter
    1/2 c  Sour cream
           Salt and pepper
           Milk, half-and-half, or
           Mocha mix, as needed
           Optional: serrano chiles,
           Finely chopped, to taste
 
  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.