By Susie D on August 24, 2006
Photo by GaylaJ
Photo by GaylaJ
"A recipe by Texas chef Stephan Pyles. The chile powder required for this recipe is NOT Mexican chili powder which contains other spices. You can easily make your own pure chile powder by grinding anchos (mild), chipotles (medium) or habaneros (hot), or mixing peppers."
Serving Size: 1 (188 g)
Servings Per Recipe: 4
"Yum! These were really good. I halved the recipe for 2 servings and chickened out on using that much chile powder, lol. I used about 1/2 teaspoon which was plenty of flavor for us. Thanks Susie for a great keeper. Made for ZWT8 - Mexico/Tex Mex."
"These were just terrific! I did substitute taro root since I am trying to not feed my diabetic DH potatoes too often. However, the flavors were right on. I also skipped the honey, but they were still sweet. Must be the taro. Made for ZWT 2011."
"WOW...I was looking for a different way to serve mashed potatoes and this was a hit! Made exactly as listed...don't need to change a thing! ZWT5"
"These were really very good. I used a combination of ancho and chipotle chili powders and added just a little extra to my potatoes as well. I was hesitant to add the honey, but it really added just the right finish to the potatoes."
"These were yummy, Susie, and just packed with flavor! I used Yukon Gold potatoes, subbed Smart Balance for the butter, and used half ancho chile powder and half chipotle. I did add a little extra milk (1%), but it was just because I had to make them ahead of time. I do like mashed potatoes thick, but was afraid they may get too thick while being reheated. Thanks for posting!"