Best Chipotle Mashed Potatoes Recipes

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.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY

Steps:

• Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
• Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
• Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
• Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
• Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
• Combine all ingredients in a blender or food processor and puree until smooth.
• Chipotle Honey:
• 4 ounces honey
• 1 ounce chipotle peppers in adobo sauce, pureed
• Combine the honey with the chipotle puree
• Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
• Combine all ingredients in food processor or blender until smooth.

MASHED CHIPOTLE SWEET POTATOES

Steps:

• Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes.
• Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce.
• Mash the potatoes until combined, I like to leave them slightly lumpy.
• Season with salt and black pepper and serve.

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.

MASHED CHIPOTLE SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 2 quart baking dish, and set aside. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.
• Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven, and cool about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl. Discard potato skins. Beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish. This can baked now or refrigerated until the next day.
• Bake in the preheated oven until heated through, 20 to 25 minutes.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Preheat oven to 350°F Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.).

CHIPOTLE-WHITE CHEDDAR MASHED POTATOES

Steps:

• Prepare perfect mashed potatoes . Mash in grated white cheddar cheese and pureed chipotle chiles. Season with salt.

TEX-MEX TURKEY MEAT LOAF AND CHIPOTLE MASHED POTATOES

Steps:

• Preheat oven to 375°F.
• Chop onion, bell pepper, and cilantro and mince garlic, transferring all to a large bowl. Into a blender tear 2 bread slices and grind into fine crumbs. Add crumbs to onion mixture. Make more bread crumbs in same manner with remaining 2 bread slices and add to onion mixture. Add ‚ cup chili sauce and all remaining ingredients and with your hands mix until just combined (do not overmix).
• Transfer mixture to an 8 1/2 x 4 1/2 x 2 1/2-inch glass loaf pan, pressing down on mixture to eliminate any air pockets (mixture will completely fill pan), and spread remaining 6 tablespoons chili sauce evenly over top. Line a shallow baking pan with foil and put loaf pan in baking pan (to catch any drippings). Bake meat loaf, uncovered, in middle of oven 1 1/2 hours, or until a meat thermometer inserted 2 inches into middle of loaf registers 170°F. Transfer meat loaf in pan to a rack and let stand, loosely covered with foil, 20 minutes before slicing. Meat loaf may be made 1 day ahead and cooled, uncovered, before being chilled, covered. If desired, reheat meat loaf, covered, in a 350°F. oven about 20 minutes.
• Cut meat loaf into 6 or 12 slices and serve with potatoes.

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.

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.

CHIPOTLE MASHED SWEET POTATOES

Steps:

• Place cubed potatoes and cinnamon stick in a 5-quart pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain water and discard cinnamon stick and return to the pot.
• Add butter, crema Mexicana, chipotle, salt, and pepper to potatoes and mash with potato masher. Serve warm.

CHIPOTLE MASHED SWEET POTATOES

Steps:

• Put sweet potatoes in a saucepan; add water to cover; bring to a boil.
• Lower heat and simmer 15 minutes or until tender.
• Drain and return potatoes to pan; add in half-and-half, butter, and juice; mash to desired consistency.
• Cook 2 minutes or until thoroughly heated, stirring constantly.
• Take 2 chilies out of the can and chop them; reserve remaining chiles and sauce for something else.
• Stir chopped chilies, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture.
• Transfer mixture to a serving bowl and sprinkle remaining cinnamon over the top.
• Serve immediately.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• 1. Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• 2. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

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.

CHIPOTLE-CHEDDAR MASHED POTATOES

Steps:

• Remove 1 chile and 1 tablespoon adobo sauce from can.
• (more if you wish, to taste) Chop chile to measure 1 tablespoon.
• Reserve remaining chiles and adobo sauce for another use.
• Place potato and garlic in a large dutch oven, cover with water and bring to boil.
• Cook 15 minutes or until potato is tender, Drain.
• Return potato mixture to the dutch oven.
• Add chopped chile and adobo sauce, cheese, and remaining ingredients.
• Mash to desired consistency with a potato masher.
• Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES (1.5 STARS)

Steps:

• Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

CHIPOTLE MEAT LOAVES WITH SPINACH-CHEDDAR MASHED POTATOES

Steps:

• * 1. Heat oven to 500 degrees F. * 2. Chipotle Meat Loaves: In a large bowl, combine tortilla chips, milk, Cotija cheese, cilantro, scallions, and egg. Add ground beef; toss mixture with hands until evenly combined. Shape into 4 tightly packed (5- x 3-inch) oval loaves. * 3. Glaze: Mix all ingredients in a small glass measure until blended. * 4. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add meat loaves and cook 2 minutes per side, or until nicely browned. * 5. Transfer loaves to a broiler pan rack that has been sprayed with cooking spray. Brush loaves with glaze. Place stems of cherry tomatoes around meat loaves; lightly coat with cooking spray. Roast 12 minutes, or until just cooked through and internal temperature registers 155 degrees F on an instant-read thermometer. * 6. To serve, place a mound of Spinach-Cheddar Mashed Potatoes on each serving plate and top with a meat loaf and roasted tomatoes. * 7. Spinach-Cheddar Mashed Potatoes: Heat a 1-pound package refrigerated or frozen mashed potatoes according to package directions. Sauté a 5-ounce bag baby spinach in 2 tablespoons unsalted butter in a large skillet until wilted; stir into hot potatoes with 1/2 cup shredded sharp cheddar cheese until cheese is melted and incorporated.

SOUTHWESTERN BEEF TENDERLOIN WITH CHIPOTLE MASHED POTATOES RECIPE - (5/5)

Steps:

• Boil potatoes in salted water in a saucepan over high heat, 15 minutes or until tender. Drain, return potatoes to the pan, and dry briefly over medium heat. Off heat, mash potatoes to desired consistency, then add the buttermilk, scallions, butter, chiles, and salt. Keep warm over very low heat. Combine brown sugar, salt, and spices for the steaks in a bowl. Press mixture onto both sides of filets. Heat 1 Tbsp. oil in a sauté pan over medium-high, add the steaks, and sauté 2-3 minutes per side for medium-rare. Remove filets from pan and keep warm. Heat 1 Tbsp. oil over medium-high in second sauté pan. Add tomatoes and cook until blistered, about 1 minute. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Steps to Success: 1. Add buttermilk to the cooked potatoes for a creamy texture. 2. Make sure skillet is hot, then sear filets quickly, 2-3 minutes per side. Watch so they don't burn. 3. Sauté the tomatoes first, then add the spinach and toss it until it wilts, 2-3 minutes.

CHIPOTLE MASHED POTATOES WITH BACON

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the bacon, chopped chipotles, 2 teaspoons salt and a few grinds of pepper.