Chipotle Mashed Potatoes
Vicki Butts (lazyme)
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2 largerusset potatoes, peeled and diced
1chipotle chilie, diced (canned)
2 clovegarlic, chopped
1/2 cwhole milk, hot
2 Tbspbutter, softened
2 Tbspfresh parsley, chopped
How to Make Chipotle Mashed Potatoes
- In a medium saucepan, bring about 2 quarts of water to a boil. Place the potatoes in boiling water and cook, over medium heat, stirring occasionally, until the potatoes are easily pierced with a fork, about 20 minutes. Drain the potatoes in a colander.
- To a blender or food processor fitted with a steel blade, add the chipotle peppers and garlic and process until minced, about 5 seconds. Add the potatoes, milk, butter, parsley, paprika, and salt and process until the mixture is smooth, about 10 seconds. Stop to scrape the sides at least once. (I like to leave a few lumps for a "home-style" texture.)
- Transfer the potatoes to a bowl and serve immediately.