CHILI MASHED POTATOES
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
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
CHILI MASHED POTATOES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
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 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.
MASHED POTATOES WITH MEXICAN CHILI-CHEESE TOPPER
Quick-to-fix spuds solve your what-to-make-for-dinner dilemma -- see the variation for an Italian Pesto-Sour Cream Topper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, heat water, butter and salt to boiling; remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork.
- In 1-quart saucepan, cook beans and tomatoes over medium heat 8 to 10 minutes, stirring occasionally, until hot. Spoon onto individual servings of potatoes. Sprinkle with cheese and onions.
Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 8 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 1/2 g
MASHED POTATOES WITH CHILI OIL
This recipe was inspired by a side dish served at Smith & Wollensky's steak house in Chicago. The potatoes, with their whipped cream texture and mild hit of heat, make a dynamite combonation with steak. If you like your food with a LOT of bite, add an extra Tablespoon of chili oil.
Provided by SkinnyMinnie
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic in a large saucepan; cover with cold water.
- Bring to a boil and add salt; partially cover and simmer for 25-30 minute or until tender.
- Using a slotted spoon, remove potatoes and garlic from saucepan; place in a large bowl.
- Add 1/4 cup of the cooking water and butter to the potatoes. Mash until smooth. If more liquid is needed add another 1/4 cup of the cooking water.
- Add the chili oil and beat with a wooden spoon until potatoes are creamy.
- Serve immediately.
Nutrition Facts : Calories 155.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 340.4, Carbohydrate 23.2, Fiber 2.5, Sugar 1.4, Protein 2.9
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