Spiced Smoky Mashed Potatoes
photo by GaylaJ
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 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
- 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.
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Reviews
-
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.
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Delicious!!!! I cut back the butter a bit, omitted the sour cream because I didn't have any, and used a bit more milk, salt and pepper. Soooo good...who needs gravy? Went well with a southwestern meatloaf and caramelized roasted balsamic onions. Thanks for posting, will definitely make again. These would be great with something off the grill because of the matched smoky flavor.
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FANTABULOUS! These potatoes are so flavourful!! I left out the sour cream & used skim milk so I didn't have to run out to the store & still found them to be quite rich. I used the 1/2 tsp of chipotle & was happy with the amount of heat. These take a little bit of extra work but it is definitely worth it!!
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RECIPE SUBMITTED BY
iris5555
United States