Chipotle-Chevre Mashed Potatoes
photo by Heydarl
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 lbs red potatoes, peeled and cut into medium dice
- 1 head garlic, peeled and cloves separated
- 1 teaspoon salt
- 4 tablespoons butter
- 1⁄2 - 1 teaspoon ground dried chipotle chile (to your taste and heat tolerance)
- 2 teaspoons finely minced fresh chives
- 5 -6 tablespoons fresh tangy chevre cheese
- milk, as needed
- salt & freshly ground black pepper
directions
- Put potatoes, garlic cloves and salt into a large pot and cover with cold water.
- Bring to a boil, then turn down heat and simmer uncovered until potatoes are completely softened, but not falling apart.
- Drain potatoes and garlic, then put cooking pot back on the heat.
- Allow heat from burner to evaporate liquid. Add potatoes and garlic, and stir, allowing the burner to evaporate some excess moisture.
- Remove from burner, turn off heat, and add butter, chipotle, chives and chevre.
- Mash with a potato masher or hand-held mixer, until a soft puree is formed.
- After mashing, add whatever milk is necessary to whip the potatoes into a fine, light mash. Add salt and pepper to taste, and serve immediately.
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Reviews
-
I will preface this review by stating that I don't like potatoes very much and I absolutely abhor mashed potatoes. I made these for my boyfriend who loves potatoes as a special treat. I loved these and probably ate more than he did! I had to used two canned chipotle chili's that I cut up as I did not have any ground ones. I also skipped the "whip" steps as my boyfriend does not like them whipped. Once they were cooked I added them back to the pot as directed, added the butter, cheese, chives and chipotles and mashed with a hand masher and then gave a quick stir with a wooden spoon and it was done (he likes to have some chunks in his mashed potatoes). I love these and will definitely make them again. Thanks for posting a definite keeper!
RECIPE SUBMITTED BY
Kitchen Witch Steph
Blacksburg, VA
A picture of me and my dear friend Liz. I'm on the left.
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I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them.
Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen.
I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing.
Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place.
If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner.
RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you!
I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price.
I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking.
My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams.
I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time.
Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble.
Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks.
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