Mashed Potatoes With Cilantro And Roasted Chilies Recipes

MASHED POTATOES WITH CILANTRO AND ROASTED CHILIES

Mashed Potatoes with Cilantro and Roasted Chilies image

Categories Milk/Cream Mixer Herb Potato Side Hot Pepper Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 6

Ingredients

2 poblano chilies*
4 pounds russet potatoes (about 6 large), peeled, quartered
3 garlic cloves, peeled, bruised
1 cup warm half and half
1/4 cup (1/2 stick) butter, room temperature
1/4 cup chopped fresh cilantro

Steps:

Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.
Cook potatoes and garlic in large pot of boiling salted water until very tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in half and half. Add butter and beat until melted. Stir in chilies and cilantro. Season with salt and pepper.

CHILI MASHED POTATOES

Chili Mashed Potatoes image

Categories Blender Dairy Potato Side Quick & Easy Hot Pepper Gourmet

Yield Serves 4

Number Of Ingredients 3

Ingredients

2 large dried mild chilies such as guajillo, ancho, or mulatto
3/4 to 1 cup milk
Basic Mashed Potatoes

Steps:

Heat heavy skillet over moderate heat hot and toast chilies, 1 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, seed and devein chilies and coarsely chop. In a small saucepan bring chilies and 3/4 cup milk just to a simmer and in a blender purée until smooth (use caution when blending hot liquids). Stir mixture into potatoes, adding more milk if necessary to make creamy.

CHILI MASHED POTATOES

Chili Mashed Potatoes image

Achieving perfect mashed potatoes requires a little extra effort but the results are sublime. You cannot use a food processor, blender or any other motorized apparatus to mash the potatoes. Processing potatoes by hand using a ricer, food mill, potato masher or even just a wooden spoon yields perfect potatoes every time. Russet and Yukon gold potatoes make the best mashed potatoes. Choose firm potatoes without a hint of green and no soft or discolored spots. Do not refrigerate your potatoes or the potato starch will gradually change into sugar, causing unpleasantly sweet potatoes that will not cook up well.

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 pounds Yukon gold potatoes, peeled, cut into even sized, large chunks
3/4 cups low-fat buttermilk
Salt and cracked black pepper
2 1/2 tablespoons sambal oelek, more or less to taste

Steps:

Place potatoes in a medium saucepan, cover with cold water, heat to boiling, reduce the heat and simmer until cooked through, about 12 to 16 minutes. Drain in a colander. Immediately place potatoes back in pot you cooked them in and place on same burner, which has been turned off. Stir occasionally over next 5 minutes to let potatoes dry out.
In a small saucepan, warm buttermilk over medium low heat. Do not boil. Pass potatoes through a ricer or food mill. Alternatively, leave potatoes in pot and mash by hand using a potato masher or wooden spoon. Stir in enough warmed buttermilk to obtain desired consistency. Add salt and cracked black pepper to taste, stir until combined. Add sambal oelek, a teaspoon at a time, tasting after each addition. Serve immediately.
MORPH: The morph on this is a simple dish called baked egg mashed potatoes. All you do is place leftover mashed potatoes in a shallow baking dish. Make wells, crack eggs into the wells, cover with a thin layer of cheese and bake until the eggs are set.

Nutrition Facts : Calories 94 calorie, Fat 0.4 grams, SaturatedFat 0.26 grams, Carbohydrate 18.7 grams, Fiber 6.3 grams, Protein 5.6 grams

ROASTED CORN AND GARLIC CHIPOTLE-CILANTRO MASHED POTATOES

Roasted Corn and Garlic Chipotle-Cilantro Mashed Potatoes image

Serve with roast or along side Tex-Mex style grilled chicken. A Southern Living 2006 Cookoff recipe.

Provided by gailanng

Categories Corn

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 whole bulb of garlic
2 tablespoons vegetable oil
3 ears fresh corn
2 lbs red potatoes, cut into 1 1/2-2-inch cubes
3/4 cup sour cream
1/2 cup butter
1/2 cup milk
1 1/2 teaspoons salt
1 chipotle chile in adobo, finely chopped
1 teaspoon adobo sauce, from can
1 teaspoon pepper
1/2 cup chopped cilantro

Steps:

Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
Bake garlic at 400 degrees for 1 hour. After 15 minutes, place corn in oven, and bake, with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic cloves, and set aside. Let corn cool completely.
Hold 1 corncob upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with remaining 2 corncobs. Discard cobs. Set corn aside.
Cook potatoes in boiling water to cover in a large saucepan until fork-tender (about 15 to 20 minutes). Drain and return to pan.
Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated. Do not boil.
Mash potatoes slightly; add warm garlic mixture to pan and continue to mash just until blended (mixture should be coarsely mashed). Stir in chopped cilantro and reserved corn.

Nutrition Facts : Calories 397.6, Fat 27.1, SaturatedFat 14.2, Cholesterol 58.5, Sodium 784.9, Carbohydrate 36.4, Fiber 4, Sugar 4.5, Protein 6.1

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