Cheesy Chipotle Mashed Potatoes Food

WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper.

MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
• While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

CHIPOTLE-CHEDDAR MASHED POTATOES

Steps:

• Remove 1 chile and 1 tablespoon adobo sauce from can.
• (more if you wish, to taste) Chop chile to measure 1 tablespoon.
• Reserve remaining chiles and adobo sauce for another use.
• Place potato and garlic in a large dutch oven, cover with water and bring to boil.
• Cook 15 minutes or until potato is tender, Drain.
• Return potato mixture to the dutch oven.
• Add chopped chile and adobo sauce, cheese, and remaining ingredients.
• Mash to desired consistency with a potato masher.
• Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEESY MASHED POTATOES

Steps:

• Peel potatoes and cut in half. Place in a large saucepan and cover with water.
• Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
• Drain potatoes and mash, preferably with a potato masher.
• Stir in butter, sour cream, salt and pepper.
• Stir in cheese just until mixed.
• Pile into a heated serving dish.
• Potatoes can be covered and kept warm in oven for up to 30 minutes.
• Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.

ALIGOT (MASHED POTATOES WITH CHEESE)

Steps:

• Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
• Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

CHEDDAR AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

VERMONT CHEDDAR MASHED POTATOES

Steps:

• Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
• Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
• Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
• Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)

CHEESY CHIPOTLE POTATO SKINS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the potatoes all over and put on a baking tray. Bake for 1 hr until tender. Remove from the oven and leave until they're cool enough to handle. Can be done up to 1 day before. Mix the onion with the lime juice and a good pinch of salt. Leave to steep for 30 mins, or up to 1 day.
• Cut the potatoes in half and scoop out most of the fluffy middles, leaving a thin layer of potato on the skins (you can freeze the scooped-out potato for making mash, soup or fish cakes). Cut each potato half in half again and toss in the oil and plenty of seasoning. Return to the oven for 15 mins to crisp up.
• Sieve the tomatoes to drain off any excess juice (save this for another recipe, if you like). Tip the drained tomatoes into a bowl and mix in the chipotle paste.
• Remove the potato skins from the oven, dollop the tomato mixture all over, then scatter over the cheese and chilli. Return to the oven for 5 mins until the cheese has melted. Scatter with the coriander and drained onions.

CHIPOTLE MASHED POTATOES

Steps:

• Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
• Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.

CHEESY CHIPOTLE MASHED POTATOES

Steps:

• Heat oven to 350°F.
• Cook potatoes in boiling water 15 min. or until tender.
• Drain potatoes; return to pan. Mash potatoes, gradually stirring in Neufchatel, butter and black pepper. Stir in sour cream, shredded cheese and chipotle peppers. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through. Sprinkle with onions.