Southwestern Mashed Potatoes Food

SOUTHWEST MASHED POTATOES

Southwest Mashed Potatoes image

I was experimenting with a side dish that would compliment chipotle lime chicken, and this is what I came up with. Baby red potatoes are cooked with the skins on, mashed, and peppers and onions are sauteed and added to mashed potatoes. Enjoy!

Provided by Kristin Licavoli

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

8 baby red potatoes, quartered
2 tablespoons olive oil
½ onion, chopped
½ red bell pepper, chopped
½ orange bell pepper, chopped
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon garlic pepper seasoning
salt and ground black pepper to taste
2 tablespoons butter
¼ cup half-and-half, or more to taste
¼ teaspoon ground cumin, or to taste
⅛ teaspoon garlic pepper seasoning, or to taste
⅛ teaspoon chili powder, or to taste
1 pinch salt to taste

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, 15 to 17 minutes; drain.
Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, and orange bell pepper in the hot oil until tender, about 7 minutes. Season with 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic pepper, salt, and black pepper; stir to coat.
Mash potatoes, butter, and half-and-half together with a potato masher in a bowl until smooth; season with 1/2 teaspoon cumin, 1/4 teaspoon garlic pepper, 1/4 teaspoon chili powder, and salt. Fold onion-pepper mixture into potatoes.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 47.9 g, Cholesterol 13.9 mg, Fat 10 g, Fiber 5.4 g, Protein 6.1 g, SaturatedFat 3.9 g, Sodium 80.4 mg, Sugar 3.9 g

SOUTHWEST POTATOES

Southwest Potatoes image

Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.

Provided by Mark Bittman

Categories breakfast, brunch, easy, one pot, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

5 tablespoons olive oil, or more as needed
2 tablespoons minced fresh jalapeño, or to taste
1 to 1 1/2 cups corn kernels, fresh or frozen
Salt
black pepper
2 pounds new potatoes, peeled and cut into 1-inch chunks
1/2 to 1 teaspoon chili powder, or to taste
1 14-ounce can black beans, well drained
3/4 to 1 cup grated Cheddar or jack cheese
1/2 cup chopped fresh cilantro, for garnish

Steps:

Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams

SOUTHWESTERN SMOKEY MASHED POTATOES

Southwestern Smokey Mashed Potatoes image

Creamy, smokey and spicy. Great when paired with roasted meats and a sweet veggie like corn or carrots.

Provided by Brenda.

Categories Potato

Time 1h45m

Yield 1/2 cup, 24 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs potatoes, peeled and quartered
1/2 cup butter
1/2 cup milk (a bit more or less to obtain your desired consistency when mashing the potatoes)
8 ounces smoked gouda cheese, shredded
3 garlic cloves, minced
2 chipotle chiles in adobo, finely chopped
salt and pepper, to taste

Steps:

Preheat oven to 350°F
In a large pot, boil potatoes in water until tender but not falling apart, about 20-25 minutes.
Drain potatoes and mash with the butter and milk. I use my hand mixer.
Add salt and pepper to taste.
In a large bowl combine potatoes, Gouda, garlic and chipotle peppers; mix well.
Put potatoes into a 4 quart casserole and bake, covered, for 45 to 55 minutes stirring once.
I like to uncover the potatoes the last 15 minutes or so of baking time to brown the top a little.
Potatoes can be made ahead. Mix as above, do not bake. Cover and refrigerate up to 24 hours. Bake as directed or until potatoes are heated through.

SOUTHWESTERN MASHED POTATOES

Southwestern Mashed Potatoes image

This is a side dish I created to go along with a salsa meatloaf I was making. You can adjust the peppers to make it spicier or milder, I found adjusting the chipotle powder made the biggest difference in heat.

Provided by Scarlett516

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 cups mashed potatoes
1 1/2 teaspoons southwest dried chipotle powder
1 teaspoon cayenne pepper
2 teaspoons hot sauce
1/4 cup grated extra-sharp cheddar cheese

Steps:

Cook mashed potatoes as usual.
Add cayenne pepper, hot sauce, and chipotle powder and mix well.
Grate cheddar cheese over mashed potatoes and heat until melted.

Nutrition Facts : Calories 212.3, Fat 4.2, SaturatedFat 2.3, Cholesterol 12.9, Sodium 757.5, Carbohydrate 37.8, Fiber 3.6, Sugar 3.4, Protein 6.3

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