Thanks for coming back for another edition of Thanksgiving week! On Monday I shared my recipe for Pumpkin Cloverleaf Rolls. On Tuesday, it was Mixed Vegetables Mornay [my fave side ever!!]. And today, it’s mashed potatoes.
I know, I know. Mashed potatoes are super classic… and you probably don’t even need a recipe to make them. BUT hear me out! These mashed potatoes are something extra special, because they’ve got a Southwestern flair to them! Chipotle peppers and cilantro are an awesome flavor combo, so why not add ’em to mashed potatoes??!
I seriously couldn’t get enough of these potatoes. And I’m not a mashed potatoes girl. I prefer baked potatoes or fries, anything really besides mashed potatoes. These potatoes are different though. They’re interesting and spicy, but not hot or anything out of control. I thought about adding some cheddar cheese–and I’m sure that would be awesome, but before you add a bunch of cheese… just try ’em! The cilantro adds SO much flavor. I know these mashed potatoes are far from traditional but you should definitely give them a try! Feel free to add more butter or use cream instead of milk if you like, but since I was making these for two, I decided to be a little less liberal with the indulgent stuff. And truthfully, I think these potatoes were creamy and flavorful enough without tons of cream and butter. They’re amazing, and I think I’ll go have a bowl now! Be sure to come back tomorrow for some turkey, and Friday for pear crisp! Yum yum and YUM!
two years ago: KC’s Dilled Carrots
three years ago: Layered Taco Dip
Chipotle-Cilantro Mashed Potatoes [flavor combo idea adapted from Food Network Magazine, November 2011]
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- 2 pounds potatoes [Yukon Gold or Russet]
- 1 tablespoon Kosher salt
- 1/4-1/2 cup butter
- 1 cup milk
- 1-2 tablespoons chipotle pepper in adobe sauce, minced
- 1/4 cup cilantro, minced [loosely packed]
- Kosher salt + freshly ground black pepper, to taste
Wash and dry potatoes, then cut into quarters and place in a pan. Cover with cold water by an inch or two, then add 1 tablespoon Kosher salt. Bring to a boil and then reduce to medium-low heat. Cook, uncovered, until tender, about 30 minutes. Drain potatoes and let sit until cool enough to handle. Peel potatoes and transfer to a bowl.
Add butter and milk, then mash with a fork or potato masher. Stir in chipotle pepper and cilantro, then season to taste with salt and pepper.
Time: 60 minutes.
Yield: 8 servings.
15 thoughts on “Chipotle-Cilantro Mashed Potatoes”
What a great twist on an old classic! My favorite version is red potatoes mashed with havarti cheese.
ooooh, that sounds fantastic! thanks 🙂
Love the spicy kick from the chipotle peppers!
thank you 🙂 it was a fun twist!
I love adding fun ingredients to my mashed potatoes (regular potatoes bore me!) and these look awesome!
I think it’s so cool you made non-traditional potatoes for your feast. I could eat the whole batch as a meal!!
that would be so fun! sometimes we have baked potatoes for dinner… i don’t know why mashed potatoes should be any different 🙂
Mashed potatoes could always use some spicing up, in my opinion! THese look awesome!
Ooh, I love your twist on the traditional mashed potatoes. These sound and look scrumptious. YUM!
I just made these potatoes for my wife. She loved them!
so happy to hear this! thanks for taking the time to let me know 🙂