Chipotle Smashed Potatoes16 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“I created this recipe to go along with some habanero glazed chicken and fell in love with the spicy flavors and creamy texture.” - by Arci
Original recipe yields 8 servings
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Return the potatoes to the pot, and mash with the black pepper, salt, butter, chipotle peppers, and garlic until smooth. Fold in the Cheddar cheeses, mayonnaise, heavy cream, and cilantro until the cheeses have melted.
Amount Per Serving (8 total)
- 171 cal
- 8.1 g
- 20.8 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"I scaled the recipe down, and unfortunately managed to forget the cilantro, but did add bacon - which is a great counterpoint to the smoky spiciness of chipotles, IMO. I also used roasted garlic inste..." See moread of fresh, and will definitely make this dish again. *Update* - and again, and again - this is a go-to in my house now, I just love it. But I have to give a warning about chipotles in adobo - they seem to have been getting hotter and hotter with each can, it seems. So make sure to start slowly, adding more as necessary to bring the potatoes up to your preferred heat level. And while I don't seed my chipotles, you might if you are more spice-sensitive."
"I used 2 large potatoes and halved everything else in the recipe. I took out the seeds in the chipotle but might leave half the seeds next time. I was afraid it would be too spicy if I left the seeds ..." See morebut they weren't. Maybe using all the chipotle seeds would have been too much though. Used all white cheddar cheese but I think any cheese would have been good in these potatoes. Excellent potatoes!"
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