Prep 20 mins
Cook 20 mins
From noveleats.com which they adapted from a recipe found on Allrecipes.com. I played around with the recipe, too. Tabasco brand Chipotle sauce is a convenient substitute for chiles in adobo.
- 2 lbs red potatoes, peeled and cubed (about 8-10 potatoes)
- 2 teaspoons salt
- 2 tablespoons olive oil (or your favorite butter substitute) or 2 tablespoons butter (or your favorite butter substitute)
- 2 -3 chipotle chiles in adobo, finely minced
- 2 cloves roasted garlic, minced (CG preferred roasting the garlic for this recipe)
- 1⁄4 cup mayonnaise
- 1⁄4 cup Mexican crema (can sub creme fraiche, sour cream, plain yogurt or your favorite vegan substitute equivalent)
- 2 tablespoons nutritional yeast (optional)
- fresh cilantro, chopped
- fresh lemon wedge
- Bring a large pot of salted water to the boil. Add the potatoes and boil until very soft-about 15-20 minutes.
- While the potatoes are boiling, mince the chipotle peppers and garlic.
- Once the potatoes are done cooking, drain.
- Add the salt, olive oil and/or (vegan) butter, minced chipotle peppers, garlic, (vegan) mayonnaise and crema mexicana or plain yogurt. Mash everything together with a potato masher, or to make your potatoes smoother use an immersion blender.
- Taste test. For a creamier consistency add more mayonnaise, crema or (soy) yogurt.
- Tip for the vegans: Make the potatoes taste a little cheesy by adding in nutritional yeast and/or a handful of your favorite shredded (vegan) cheese. I did not test this recipe with either nutritional yeast or cheese.
- Serve hot with fresh cilantro and lemon wedges for garnish.
- Servings are estimated.