CHILI MASHED POTATOES
Make and share this Chili Mashed Potatoes recipe from Food.com.
Provided by princess buttercup
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, cover potatoes with water and cook until tender.
- Drain potatoes.
- Mash potatoes (electric mixer or potato masher or however you prefer).
- Mix in sour cream, green onions, chili powder, turmeric, and garlic powder.
- Gradually mix in milk until potatoes reach desired consistency.
- (Do not overbeat.) Season with salt and pepper.
- Serve topped with cheese.
CHILI MASHED POTATOES
Categories Blender Dairy Potato Side Quick & Easy Hot Pepper Gourmet
Yield Serves 4
Number Of Ingredients 3
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.
CHILI MASHED POTATOES
Achieving perfect mashed potatoes requires a little extra effort but the results are sublime. You cannot use a food processor, blender or any other motorized apparatus to mash the potatoes. Processing potatoes by hand using a ricer, food mill, potato masher or even just a wooden spoon yields perfect potatoes every time. Russet and Yukon gold potatoes make the best mashed potatoes. Choose firm potatoes without a hint of green and no soft or discolored spots. Do not refrigerate your potatoes or the potato starch will gradually change into sugar, causing unpleasantly sweet potatoes that will not cook up well.
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place potatoes in a medium saucepan, cover with cold water, heat to boiling, reduce the heat and simmer until cooked through, about 12 to 16 minutes. Drain in a colander. Immediately place potatoes back in pot you cooked them in and place on same burner, which has been turned off. Stir occasionally over next 5 minutes to let potatoes dry out.
- In a small saucepan, warm buttermilk over medium low heat. Do not boil. Pass potatoes through a ricer or food mill. Alternatively, leave potatoes in pot and mash by hand using a potato masher or wooden spoon. Stir in enough warmed buttermilk to obtain desired consistency. Add salt and cracked black pepper to taste, stir until combined. Add sambal oelek, a teaspoon at a time, tasting after each addition. Serve immediately.
- MORPH: The morph on this is a simple dish called baked egg mashed potatoes. All you do is place leftover mashed potatoes in a shallow baking dish. Make wells, crack eggs into the wells, cover with a thin layer of cheese and bake until the eggs are set.
Nutrition Facts : Calories 94 calorie, Fat 0.4 grams, SaturatedFat 0.26 grams, Carbohydrate 18.7 grams, Fiber 6.3 grams, Protein 5.6 grams
BAKED POTATOES WITH CHILI
To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.
Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.
MASHED POTATOES WITH CHILI OIL
This recipe was inspired by a side dish served at Smith & Wollensky's steak house in Chicago. The potatoes, with their whipped cream texture and mild hit of heat, make a dynamite combonation with steak. If you like your food with a LOT of bite, add an extra Tablespoon of chili oil.
Provided by SkinnyMinnie
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic in a large saucepan; cover with cold water.
- Bring to a boil and add salt; partially cover and simmer for 25-30 minute or until tender.
- Using a slotted spoon, remove potatoes and garlic from saucepan; place in a large bowl.
- Add 1/4 cup of the cooking water and butter to the potatoes. Mash until smooth. If more liquid is needed add another 1/4 cup of the cooking water.
- Add the chili oil and beat with a wooden spoon until potatoes are creamy.
- Serve immediately.
Nutrition Facts : Calories 155.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 340.4, Carbohydrate 23.2, Fiber 2.5, Sugar 1.4, Protein 2.9
MASHED POTATOES WITH CILANTRO AND ROASTED CHILIES
Categories Milk/Cream Mixer Herb Potato Side Hot Pepper Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.
- Cook potatoes and garlic in large pot of boiling salted water until very tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in half and half. Add butter and beat until melted. Stir in chilies and cilantro. Season with salt and pepper.
CHILI-CHEESE MASHED POTATOES
In Corpus Christi, Texas, Peter Halferty jazzes up instant mashed potatoes with garlic, green chilies and cheese to create this speedy side dish. "It's really tasty and really quick," he assures.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese.
Nutrition Facts :
CHILI III
This recipe has been handed down from my mother-in-law. What makes it so unique, is that it has potatoes in it. This chili recipe has always been a hit with my family.
Provided by Nena Charles
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan over medium high heat, saute the ground beef and the onions about 5 minutes, or until the onions are almost tender. Drain the fat. Add the pureed tomatoes, kidney beans, potatoes, chili powder, salt and water.
- Reduce heat to low and simmer about 30 minutes, or until potatoes are tender. Add another cup of water if a thinner chili is desired.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 39.9 g, Cholesterol 55.1 mg, Fat 18.2 g, Fiber 9 g, Protein 18.2 g, SaturatedFat 7.1 g, Sodium 1159.3 mg, Sugar 5.3 g
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