Ancho Potato Mash Recipes

MASHED POTATOES WITH HAM

Steps:

• In a large microwave-safe bowl, combine onion and 1 tablespoon of butter. Microwave, uncovered, on high for 2 minutes or until tender, stirring once. Add potatoes, ham, onion salt and pepper; mix well. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflakes; dot with remaining butter. Bake, uncovered, at 375° for 15 minutes or until heated through.

ANCHO POTATO CHIPS

Steps:

• Fry the potatoes in 365 degree oil. Remove and season with ancho powder and salt.

DOUBLE POTATO MASH

Steps:

• Preheat the oven to 425 degrees F.
• Loosely wrap the sweet potatoes individually in aluminium foil and cook in the oven for 1 1/2 hours or until cooked through. Leave to cool in their foil parcels.
• Meanwhile, peel and chop the white potatoes and cook them in salted water until tender; then drain and mash.
• Open the sweet potato parcels carefully over the mashed white potatoes to catch all the juices that have leaked from them. Still holding each sweet potato over the other potatoes, peel the skin away with your fingers and scoop out the flesh into the mash.
• Add the oil and mace and beat the potatoes together very well with a wooden spoon adding salt and pepper, to taste. Serve immediately.

SPECKLED SWEET POTATO MASH

Steps:

• Roast the red pepper in a hot (220C) oven for approximately 30-minutes until skin is blackened.
• Cool for a few minutes, peel and chop flesh into small dice.
• Meanwhile, chop the sweet potatoes into large chunks and boil with the garlic cloves for approximately 15-20 minutes until tender.
• Heat olive oil in a small pan and fry chili for 3-4 minutes over a low heat. Stir in chopped red pepper.
• Drain sweet potato and garlic and mash with 2 tbsp cream cheese and milk, adding more if needed.
• Stir red pepper, chili and coriander into mash. Add salt and black pepper to taste.

GOLDEN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
• Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

ADDICTIVE MASHED POTATOES

Steps:

• In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
• Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
• Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.

ANCHO SWEET-POTATO PURéE

Steps:

• Preheat oven to 450°F. and line a baking sheet with foil.
• Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour. Cool potatoes until they can be handled.
• Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces. In a small saucepan bring chiles and cream to a boil. In a blender purée mixture until smooth (use caution when blending hot liquids).
• Scoop flesh from potatoes into a food processor, discarding skins, and purée with cream mixture, salt, and 2 tablespoons butter. Purée may be made up to this point 1 day ahead and cooled before being chilled, covered.
• Transfer purée to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired.

CLASSIC MASHED POTATOES RECIPE BY TASTY

Steps:

• Thinly slice the potatoes with a mandoline or sharp knife.
• Transfer the potatoes to a large pot of cold water, along with the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-12 minutes.
• Drain the potatoes and press through a potato ricer into a large bowl.
• Slowly stir in the sour cream and melted butter. Season with more salt to taste.
• Enjoy!

CHILI MASHED POTATOES

Steps:

• Heat heavy skillet over moderate heat hot and toast chilies, 1 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, seed and devein chilies and coarsely chop. In a small saucepan bring chilies and 3/4 cup milk just to a simmer and in a blender purée until smooth (use caution when blending hot liquids). Stir mixture into potatoes, adding more milk if necessary to make creamy.