CHILE MASHED POTATOES
Steps:
- Preheat the oven to 350 degrees. Boil the potatoes in salted water for 15 minutes, or until tender. Drain, place on a sheet pan, and bake at 350 degrees for 10 minutes. Remove the potatoes from the oven and transfer to a large bowl. Add the butter to the bowl and mix with an electric mixer until smooth. Add the cream until it reaches the desired consistency. Stir in the poblanos and season to taste with salt and pepper.
CHILI MASHED POTATOES
Categories Blender Dairy Potato Side Quick & Easy Hot Pepper Gourmet
Yield Serves 4
Number Of Ingredients 3
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
Make and share this Chili Mashed Potatoes recipe from Food.com.
Provided by princess buttercup
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, cover potatoes with water and cook until tender.
- Drain potatoes.
- Mash potatoes (electric mixer or potato masher or however you prefer).
- Mix in sour cream, green onions, chili powder, turmeric, and garlic powder.
- Gradually mix in milk until potatoes reach desired consistency.
- (Do not overbeat.) Season with salt and pepper.
- Serve topped with cheese.
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- Place chiles in a medium saucepan over medium, and cook, stirring occasionally, until lightly toasted, about 5 minutes. Stir in half-and-half, and bring to a simmer. Reduce heat to very low, and let mixture stand, undisturbed, 30 minutes. Pour chile-infused half-and-half through a wire-mesh strainer over a bowl; discard solids.
- Place potatoes in a large saucepan, and add cold water to cover by 1 inch; bring to a boil over high. Add 1 tablespoon salt; reduce heat to medium, and simmer until tender, about 25 minutes. Transfer potatoes to a colander to drain, shaking off any excess water.
- Stir together butter and chile-infused half-and-half in a saucepan over medium until butter is melted. Remove from heat. Press potatoes through a potato ricer into saucepan; stir mixture until combined. Season with remaining 4 teaspoons salt, and serve.
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- Place potatoes in a large pot and add water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, 13 to 15 minutes.
- Meanwhile, combine cream, butter and chile sauce in a small saucepan. Bring to a simmer over medium heat, then remove from heat.
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