Chile Corn Mashed Potatoes Recipes

CORN MASHED POTATOES

Steps:

• Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
• Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
• Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

GREEN CHILE MASHED POTATOES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut green chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins. Chop peppers.
• Place potatoes and garlic into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. Drain.
• Return potatoes to the pot. Add milk, sour cream, butter, salt, and pepper. Mash with a potato masher until no lumps remain. Stir in the chopped peppers.

MASHED POTATOES WITH CORN AND CHEESE

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 12-14 minutes or until tender; drain. , Place potatoes in a bowl; mash with milk, butter, salt and pepper. Stir in corn and cheese.

CHILE-CORN MASHED POTATOES

Steps:

• Cover potatoes with water in saucepan. Boil and the reduce to a simmer. Cook 15-20 minutes or until tender. Drain well.
• In small skillet, melt butter. Add garlic cloves and corn. Saute on low heat about 3 minutes. Do not brown. Add chile powder. Strain corn mixture reserving juices.
• Whip potatoes while adding milk and reserved juices. When thoroughly mashed stir in corn, cilantro, and honey. Add salt to taste.

CHILI MASHED POTATOES

Steps:

• Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily.
• While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream until the butter melts, but do not allow the mixture to boil. Keep the mixture warm until you are ready to add it to the potatoes.
• When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture. It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add the chopped chives and serve promptly. If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water.

CHILI-CHEESE MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese.

MASHED POTATO AND CORN CHOWDER

Steps:

• In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
• Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
• Heat until bubbly.
• If adding seafood, put it in, 10 mins before the chowder is finished. That should allow enough time for the shrimp or scallops to cook, without over cooking.

VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES

Steps:

• Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
• Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
• Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
• Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
• Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
• Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
• Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
• Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.

CHILE-CORN MASHED POTATOES

Steps:

• Cover potatoes with water in saucepan. Boil and the reduce to a simmer. Cook 15-20 minutes or until tender. Drain well.
• In small skillet, melt butter. Add garlic cloves and corn. Saute on low heat about 3 minutes. Do not brown. Add chile powder. Strain corn mixture reserving juices.
• Whip potatoes while adding milk and reserved juices. When thoroughly mashed stir in corn, cilantro, and honey. Add salt to taste.