Smokey Spicy Broccoli Mashed Potatoes Recipes

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SPICED SMOKY MASHED POTATOES



Spiced Smoky Mashed Potatoes image

From Cooking Pleasures magazine. I used the lesser amount of chipotle powder and these were spicy enough for me.

Provided by iris5555

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 garlic cloves, divided
2 lbs russet potatoes, unpeeled, cut into 2-inch pieces
1 1/2 teaspoons salt, divided
1/4 cup butter, cut up
1/4-1/2 teaspoon dried chipotle powder
1/3 cup whole milk
2 tablespoons sour cream
1/4 teaspoon fresh ground pepper

Steps:

  • Peel garlic. Smash 4 of the cloves and mince the 2 remaining cloves.
  • Place potatoes and smashed garlic in large saucepan, adding enough water to cover by an inch. Add 1 tsp salt and bring to a boil.
  • Boil gently over medium heat for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain well.
  • Meanwhile, melt butter in a small skillet over medium heat. Add minced garlic and chipotle powder. Cook 30 to 60 seconds until fragrant.
  • Bring milk to a simmer over medium heat in small saucepan. Keep warm.
  • Return potatoes to large saucepan and cook over medium low heat 1 to 2 minutes or until excess moisture evaporates, shaking pan as the potatoes heat. Potatoes will look dull and not moist.
  • Mash potatoes with a masher until coarsely mashed.
  • Add butter mixture and slowly stir in milk.
  • Add sour cream, remaining 1/2 tsp salt and pepper.
  • Stir vigorously to fluff.

EVERYTHING-SPICED SHRIMP, BROCCOLI AND POTATOES



Everything-Spiced Shrimp, Broccoli and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds small red potatoes, quartered
Kosher salt
4 cups small broccoli florets (about 9 ounces)
6 ounces (heaping 2/3 cup) chive-onion cream cheese
Freshly ground pepper
1 1/4 pounds peeled and deveined large shrimp
1 tablespoon extra-virgin olive oil
2 tablespoons everything seasoning, plus more for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Steps:

  • Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.
  • Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.
  • Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.
  • Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.

SMOKEY, SPICY MASHED YUKON AND SWEET POTATOES



Smokey, Spicy Mashed Yukon and Sweet Potatoes image

Chipotle chiles lend a smoky kick to these mixed spuds.

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

2 large sweet potatoes, peeled and cubed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
8 tablespoons (1 stick) unsalted butter
1 to 2 tablespoons chopped canned chipotle chiles in adobo

Steps:

  • For the sweet potatoes: Preheat the oven to 350 degrees F.
  • Toss the sweet potato with olive oil and a sprinkle of salt and pepper on a baking sheet. Roast until tender, about 45 minutes.
  • For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SMOKEY SPICY MASHED POTATOES



Smokey Spicy Mashed Potatoes image

Classic mashed potatoes are given a smokey and spicy twist with canned chipotle chilies in adobo.

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
8 tablespoons (1 stick) unsalted butter
1 to 2 tablespoons chopped canned chipotle chilies in adobo

Steps:

  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

HERBED BROCCOLI MASHED POTATOES



Herbed Broccoli Mashed Potatoes image

Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 9

Kosher salt
1/2 head broccoli, cut into florets
2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
1 stick (8 tablespoons) unsalted butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

SMOKY BACON MASHED POTATOES



Smoky Bacon Mashed Potatoes image

Bacon and chipotle chiles infuse traditional mashed potatoes with a smoky, spicy flavor.

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
8 tablespoons (1 stick) unsalted butter
1/2 cup finely chopped cooked bacon
1 to 2 tablespoons chopped canned chipotle chiles in adobo

Steps:

  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the bacon, chopped chipotles, 2 teaspoons salt and pepper to taste.

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