Recipe by iris5555
From Cooking Pleasures magazine. I used the lesser amount of chipotle powder and these were spicy enough for me.
Top Review by Susiecat too
This is very good, and has a fantastic rounded flavor. I used a mix of yukon golds and an heirloom pink potato, so my mashed potatoes were definitely kind of pinkish-tinged. My family doesn't appreciate spicy heat, so for them I mixed in smoked paprika instead. For my own serving, I sprinkled ground chipotle pepper on top and snapped the picture before mixing it in. Delicious! This is a flavor combination I will remember, and use again. Thanks, bobo3039! Made for PAC Fall 2008.
- 6 garlic cloves, divided
- 2 lbs russet potatoes, unpeeled, cut into 2-inch pieces
- 1 1⁄2 teaspoons salt, divided
- 1⁄4 cup butter, cut up
- 1⁄4-1⁄2 teaspoon dried chipotle powder
- 1⁄3 cup whole milk
- 2 tablespoons sour cream
- 1⁄4 teaspoon fresh ground pepper
Directions See How It's Made
- Peel garlic. Smash 4 of the cloves and mince the 2 remaining cloves.
- Place potatoes and smashed garlic in large saucepan, adding enough water to cover by an inch. Add 1 tsp salt and bring to a boil.
- Boil gently over medium heat for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain well.
- Meanwhile, melt butter in a small skillet over medium heat. Add minced garlic and chipotle powder. Cook 30 to 60 seconds until fragrant.
- Bring milk to a simmer over medium heat in small saucepan. Keep warm.
- Return potatoes to large saucepan and cook over medium low heat 1 to 2 minutes or until excess moisture evaporates, shaking pan as the potatoes heat. Potatoes will look dull and not moist.
- Mash potatoes with a masher until coarsely mashed.
- Add butter mixture and slowly stir in milk.
- Add sour cream, remaining 1/2 tsp salt and pepper.
- Stir vigorously to fluff.