Chipotle Smashed Potatoes

Chipotle Smashed Potatoes

16 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Arci

“I created this recipe to go along with some habanero glazed chicken and fell in love with the spicy flavors and creamy texture.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.

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Reviews (16)

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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 instead 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 but 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!



Mmm! I don't eat potatoes often (perhaps because growing up it was always "meat n potatoes", and still today Sunday dinners with the family include them) but decided to buy some cute baby reds from the farmers market. I like the skins, so I didn't peel them, or cube, just boiled. I skipped the garlic since I didn't think I'd like it in this raw and didn't feel like cooking it. Added a shredded cheese blend and milk...skipped the mayo and cilantro. Loved the flavor and textural components: smoky and just spicy enough, creamy with the right amount of chunky texture, cheesy and flavorful. Bacon would certainly be a great addition, maybe with some sliced scallion and it would be reminscent of a loaded baked potato. Yum!

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Amount Per Serving (8 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 8.1 g
  • 13%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 963 mg
  • 39%

Based on a 2,000 calorie diet



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Grandma Sophie's Smashed Potato Salad


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Italian Mashed Potatoes