Best Chipotle Smashed Potatoes Recipes

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.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and return to the pan. Add milk, butter, chipotle pepper, salt and pepper; coarsely mash.

FIERY HOT TEXAS T-BONES WITH CHIPOTLE SMASHED POTATOES AND HOT AND SWEET PEPPER SAUTE

Steps:

• Seed and slice the hot and sweet fresh peppers and reserve.
• Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste.
• While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.
• Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• In 4-quart Dutch oven, place sweet potatoes and enough water to cover; add 1 teaspoon salt. Heat to boiling over high heat; reduce heat to medium. Cook 10 to 15 minutes or until tender. Drain, reserving 1/2 cup water.
• Return potatoes to Dutch oven. Add butter, chipotle peppers and whipping cream; mash with potato masher, adding reserved water, a little at a time, until potatoes are desired consistency. Season with salt.

ALTON BROWN'S CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water.
• Steam potatoes for 20 minutes or until the potatoes are fork tender.
• Add butter to potatoes and mash with potato masher.
• Add peppers, sauce, and salt and continue mashing to combine.
• Serve immediately.

CHIPOTLE SMASHED 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 into 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.

FOODCHICKIE'S CHIPOTLE SMASHED SWEET POTATOES

Steps:

• 1. Cut washed and peeled sweet potatoes into 1 1/2 to 2 inch pieces.
• 2. Place sweet potatoes in a steamer basket and put in stock pot with water 1 inch below steamer basket. Cover and Steam over medium-high heat for 20 minutes or until fork tender.
• 3. Take steamer basket with sweet potatoes out of stock pot and empty water.
• 4. Turn heat to low and dump sweet potatoes into stock pot and add butter.
• 5. Smash with potato masher slightly* then add chipotle pepper and adobo sauce and mix thoroughly with a spatula or wooden spoon. *Potatoes will be slightly lumpy, you don't want them smooth (unless you like your sweet potatoes that way). Be sure the chipotle is mixed in well as you don't want a mouthful of this pepper.

CHIPOTLE SMASHED SWEET POTATOES RECIPE - (4.6/5)

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 into 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. Photographs by Yunhee Kim

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• 1. Boil cubed potatoes until fork tender.
• 2. Add butter and mash just short of desired consistency.
• 3. Add chopped peppers, adobo sauce and salt and continue mashing to desired consistency.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• (1) Bring sweet potatoes and salted water to cover to a boil in a Dutch oven over high heat. Reduce heat to medium, and simmer 10 to 15 minutes or until tender. Drain, reserving 1/2 cup water. (2) Return potatoes to Dutch oven. Add butter, minced peppers, and cream; mash with a potato masher, adding reserved water, a little at a time, for desired consistency. Season with salt to taste. Trafer to a serving bowl.

CHIPOTLE SMASHED 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 into 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.
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CHIPOTLE SMASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Return the potatoes to the pot, and mash with the black pepper, salt, butter, chipotle peppers, and garlic until smooth. Fold in the Cheddar cheeses, mayonnaise, heavy cream, and cilantro until the cheeses have melted.