Roasted Corn And Garlic Chipotle Cilantro Mashed Potatoes Recipes

CORN MASHED POTATOES

Steps:

• Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
• Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
• Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

GARLIC MASHED POTATOES WITH CORN

Steps:

• Heat oil in heavy medium skillet over medium heat.
• Add onion; sauté 5 minutes.
• Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer.
• Add cream, butter and saffron.
• Bring to boil.
• Remove from heat.
• Cover; let stand 20 minutes.
• Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes.
• Drain well.
• Transfer to large bowl.
• Mash until smooth.
• Stir in corn mixture.
• Season with salt and pepper.

GARLIC MASHED POTATOES WITH CORN

Steps:

• Saute onion, corn and garlic in oil till tender. Add cream, butter and saffron - heat till close to boil.
• Remove from heat, cover and let stand for 20 minutes.
• Add mixture to potatoes, stir well.
• Season with salt and pepper to taste.

CILANTRO AND GARLIC POTATOES

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

CHIPOTLE AND ROASTED CORN SALSA

Steps:

• Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
• Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

TEX-MEX BEEF POT ROAST WITH CORN-CHIPOTLE-CILANTRO MASHED POTATO

Steps:

• ROAST:.
• Sprinkle roast evenly with 1/2 teaspoon salt, 1/2 teaspoon blackpepper. Brown roast on all sides in hot oil in Dutch oven over high heat.
• Stir together flour, next 4 ingredients and remaining 1 teaspoon salt in a large bowl. Whisk in 1 cup warm water until smooth. Add minced garlic and chopped jalapeno.
• Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low and simmer 2 to 2 1/2 hours or until meat is tender, stirring every 20 minutes to prevent sticking.
• CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES:.
• Preheat oven 400 degrees.
• Cut off pointed end of garlic; place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
• Bake garlic for 1 hour. After 15 minutes, place corn in oven and bake with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic from garlic cloves and set aside. Let corn cool completely.
• Hold upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with each corn cob. Discard cob; set corn aside.
• Cook potatoes in boiling water to cover in a large saucepan until fork-tender, about 15-20 minutes. Drain and return to pan.
• Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated.
• Mash potatoes slightly, add warm garlic mixture to pan and continue to mash just until blended. Mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn.
• Serve by arranging potatoes on plate and topping with roast and gravy.

CILANTRO POTATOES

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

CRISPY CHIPOTLE ROASTED SMASHED POTATOES

Steps:

• Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
• Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

MASHED POTATOES WITH CILANTRO AND ROASTED CHILIES

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.

ROASTED CORN AND GARLIC CHIPOTLE-CILANTRO MASHED POTATOES

Steps:

• Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
• Bake garlic at 400 degrees for 1 hour. After 15 minutes, place corn in oven, and bake, with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic cloves, and set aside. Let corn cool completely.
• Hold 1 corncob upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with remaining 2 corncobs. Discard cobs. Set corn aside.
• Cook potatoes in boiling water to cover in a large saucepan until fork-tender (about 15 to 20 minutes). Drain and return to pan.
• Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated. Do not boil.
• Mash potatoes slightly; add warm garlic mixture to pan and continue to mash just until blended (mixture should be coarsely mashed). Stir in chopped cilantro and reserved corn.