Chipotle Smashed Potatoes Recipes

CRISPY SMASHED POTATOES WITH A CHIPOTLE AIOLI

Steps:

• Add potatoes into a large pot and cover with water and a pinch of sea salt. Bring water to a boil and then reduce heat and simmer potatoes uncovered for 25 minutes, until fork tender.
• When there is about 10 minutes left of boiling the potatoes, preheat oven to 400F.
• Drain potatoes and allow to cool slightly before transfer them to a baking tray lined with parchment paper.
• Using a potato masher, press down firmly on each potatoe about half way so you get a "smashed" look without it falling apart.
• Drizzle about 1 tsp of olive oil on each smashed potatao and top with some sea salt and pepper.
• Roast in the oven for 25-30 min until the tops are golden brown and crispy.
• Allow to cool slightly before drizzling with chipotle aioli or just have it as a dip on the side.
• Optional: Top each potato with freshly chopped cilantro and serve.

CRISPY CHIPOTLE CHEDDAR SMASHED POTATOES

Steps:

• Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.
• Preheat the oven to 450 degrees F.
• Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. It's okay if they kind of break apart!
• Drizzle or brush the remaining olive oil over the potatoes. I actually use an olive oil spritzer for this part! Sprinkle the potatoes with the chipotle chili powder, salt, pepper and garlic powder.
• Place the sheet in the oven and roast the potatoes for 20 minutes, until golden and crispy. While the potatoes are cooking, heat a skillet over medium-low heat and cook the bacon until crispy.
• Remove the potatoes from the oven and sprinkle cheddar on the tops of each. Bake for 5 minutes more, until the cheese melts. Remove and top with yogurt/sour cream, bacon and chives. Serve immediately!

CHIPOTLE SMASHED POTATOES

Steps:

• In large saucepan, cook covered potatoes in lightly salted boiling water for 15 to 20 minutes, or until tender; drain. Mash with a potato masher or electric mixer. Add cream cheese, butter, salt and black pepper. Mash the potato mixture until combined. Gently stir in the sour cream, chipotle chile pepper and adobo sauce.
• Lightly grease a 2-quart casserole or an 8x8x2-inch baking dish; spoon in mixture.
• Bake, uncovered, in 350 degree F oven for 30 to 35 minutes, or until heated through. Top with bacon. Garnish with chives, if you like. Makes 6 to 8 servings.

CHIPOTLE-CHEDDAR MASHED POTATOES

Steps:

• Remove 1 chile and 1 tablespoon adobo sauce from can.
• (more if you wish, to taste) Chop chile to measure 1 tablespoon.
• Reserve remaining chiles and adobo sauce for another use.
• Place potato and garlic in a large dutch oven, cover with water and bring to boil.
• Cook 15 minutes or until potato is tender, Drain.
• Return potato mixture to the dutch oven.
• Add chopped chile and adobo sauce, cheese, and remaining ingredients.
• Mash to desired consistency with a potato masher.
• Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.

CHIPOTLE MASHED POTATOES

Steps:

• Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
• Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.