Chunky Chipotle Mashed Potatoes Recipes

CHUNKY, SKIN-ON MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
• In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
• Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
• Garnish with green onions, if desired.
• Note: Any small waxy potato would work well in this recipe - such as Yukon Golds or new potatoes.
• Enjoy!

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.

CHUNKY GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.

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.

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.

CHUNKY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
• Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.

CHUNKY CHIPOTLE MASHED POTATOES

Steps:

• Rinse and quarter the potatoes. In a large pot, bring salted watr 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 black pepper to taste. Serve hot.

LINDA'S CHUNKY GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350.
• Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
• After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
• Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
• Meanwhile:.
• While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 mins., or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
• To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
• Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
• Serve.

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.