6 cups dried potatoes, chopped
1 cup chopped sweet onion
1 1/4 cups white wine
1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon hot pepper sauce
12 small serrano chile peppers
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes in a heavy saucepan and cover with water. Bring water to a boil and immediately remove from the heat. Drain and mash. Add the onion, sweet onion mixture and vinegar and chill until liquid evaporates. Puree the potatoes into a bowl or a large punch bowl.
In a large bowl, combine the potatoes, mayonnaise, sour cream, hot pepper sauce, chile pepper peppers and chicken or turkey stock. Fold to coat, and pour over potato mixture. Transfer to a medium bowl and chill 1 hour or until chilled. Serve warm or cold.
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