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.
CHIPOTLE-CHEDDAR MASHED POTATOES
Daughter in law made these for a special dinner, everyone loved them. Very good taste! From Cooking Light.
Provided by Derf2440
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 191.4, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.8, Sodium 313.2, Carbohydrate 31.9, Fiber 2.8, Sugar 2.2, Protein 6.9
CHIPOTLE MASHED POTATOES
Garlicky mashed potatoes with a delicious spicy kick of chipotle!
Provided by laura V
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 34.7 g, Cholesterol 17.7 mg, Fat 6.6 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 4.1 g, Sodium 374.7 mg, Sugar 3 g
CHIPOTLE MASHED SWEET POTATOES
Steps:
- Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
- Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes in the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.
CHIPOTLE MASHED POTATOES
Steps:
- In a kettle combine potatoes with enough salted cold water to cover by 2 inches and boil potatoes until very tender, about 30 minutes. Drain potatoes in a colander, and, when just cool enough to handle, peel potatoes. Return warm potatoes to kettle and with a potato masher mash potatoes with milk over very low heat. Chop chiles and mash into potatoes with sour cream and salt and pepper to taste. Potatoes may be made up to this point 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes and season with salt and pepper. Chop cilantro and stir into potatoes.
CRISPY CHIPOTLE ROASTED SMASHED POTATOES
Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
- Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 27.3 g, Fat 14.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 108.5 mg, Sugar 1.7 g
MASHED CHIPOTLE SWEET POTATOES
These potatoes are wonderful--thanks Rachael Ray! The recipe calls for butter and I made these quite successfully with Smart Balance spread.
Provided by PaulaG
Categories Yam/Sweet Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes.
- Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce.
- Mash the potatoes until combined, I like to leave them slightly lumpy.
- Season with salt and black pepper and serve.
Nutrition Facts : Calories 277.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.7, Sodium 198.9, Carbohydrate 53, Fiber 6.8, Sugar 16.4, Protein 4
CHIPOTLE MASHED POTATOES
Make and share this Chipotle Mashed Potatoes recipe from Food.com.
Provided by mariposa13
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring about 2 quarts of water to a boil.
- Place the potatoes in boiling water and cook, over medium heat, stirring occasionally, until the potatoes are easily pierced with a fork, about 20 minutes. Drain the potatoes in a colander.
- To a blender or food processor fitted with a steel blade, add the chipotle peppers and garlic and process until minced, about 5 seconds.
- Add the potatoes, milk, butter, if desired, parsley, paprika, and salt, and process until the mixture is smooth, about 10 seconds.
- Stop to scrape the sides at least once (leave a few lumps for a "homestyle" texture).
- Transfer the potatoes to a bowl and serve immediately.
Nutrition Facts : Calories 98.2, Fat 1.2, SaturatedFat 0.6, Cholesterol 3, Sodium 501.2, Carbohydrate 19.7, Fiber 2.1, Sugar 3, Protein 3
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.)
CHIPOTLE MASHED SWEET POTATOES
From Cooking Light. Per 2/3 cup serving: 264 calories, 6.4 g fat, 3 g protein, 49.4 g carb, 4.4 g fiber, 19 mg cholesterol.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put sweet potatoes in a saucepan; add water to cover; bring to a boil.
- Lower heat and simmer 15 minutes or until tender.
- Drain and return potatoes to pan; add in half-and-half, butter, and juice; mash to desired consistency.
- Cook 2 minutes or until thoroughly heated, stirring constantly.
- Take 2 chilies out of the can and chop them; reserve remaining chiles and sauce for something else.
- Stir chopped chilies, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture.
- Transfer mixture to a serving bowl and sprinkle remaining cinnamon over the top.
- Serve immediately.
Nutrition Facts : Calories 233.6, Fat 6.1, SaturatedFat 3.8, Cholesterol 17.1, Sodium 344.2, Carbohydrate 43.2, Fiber 4.4, Sugar 19.4, Protein 2.8
CHIPOTLE-CHEVRE MASHED POTATOES
Though I would never personally accuse mashed potatoes of being boring, this recipe sure gives them some kick. Made with ingredients I usually have in the house and easy to prepare. From tigersandstrawberries.com.
Provided by Kitchen Witch Steph
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put potatoes, garlic cloves and salt into a large pot and cover with cold water.
- Bring to a boil, then turn down heat and simmer uncovered until potatoes are completely softened, but not falling apart.
- Drain potatoes and garlic, then put cooking pot back on the heat.
- Allow heat from burner to evaporate liquid. Add potatoes and garlic, and stir, allowing the burner to evaporate some excess moisture.
- Remove from burner, turn off heat, and add butter, chipotle, chives and chevre.
- Mash with a potato masher or hand-held mixer, until a soft puree is formed.
- After mashing, add whatever milk is necessary to whip the potatoes into a fine, light mash. Add salt and pepper to taste, and serve immediately.
Nutrition Facts : Calories 287.8, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 679.4, Carbohydrate 41.1, Fiber 4.2, Sugar 2.4, Protein 5.4
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CHUNKY CHIPOTLE MASHED POTATOES - PATI JINICH
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4.8/5 (6)Category Side DishCuisine MexicanTotal Time 30 mins
- Rinse and quarter the potatoes. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15 minutes over medium- high heat, or until thoroughly cooked and soft. Drain.
- In a large, heavy skillet set over medium heat, add the chunks of butter. Once it melts and begins to bubble, stir in the scallions and cook for a couple of minutes until they soften. Add the chopped chipotle chile and combine well. Add the cooked potatoes along with the milk.
- Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them with the chipotle and scallion mixture. Sprinkle with salt and freshly ground pepper to taste. Serve hot.
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