Red Chile Mashed Potatoes Recipes

CHILE MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees. Boil the potatoes in salted water for 15 minutes, or until tender. Drain, place on a sheet pan, and bake at 350 degrees for 10 minutes. Remove the potatoes from the oven and transfer to a large bowl. Add the butter to the bowl and mix with an electric mixer until smooth. Add the cream until it reaches the desired consistency. Stir in the poblanos and season to taste with salt and pepper.

CHILI MASHED POTATOES

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

Steps:

• Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily.
• While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream until the butter melts, but do not allow the mixture to boil. Keep the mixture warm until you are ready to add it to the potatoes.
• When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture. It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add the chopped chives and serve promptly. If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water.