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
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
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.
CHILE-CORN MASHED POTATOES
A recipe by Texas chef Stephan Pyles. The chile powder required for this recipe is NOT Mexican chili powder which contains other spices. You can easily make your own pure chile powder by grinding anchos (mild), chipotles (medium) or habaneros (hot), or mixing peppers.
Provided by Susie D
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes with water in saucepan. Boil and the reduce to a simmer. Cook 15-20 minutes or until tender. Drain well.
- In small skillet, melt butter. Add garlic cloves and corn. Saute on low heat about 3 minutes. Do not brown. Add chile powder. Strain corn mixture reserving juices.
- Whip potatoes while adding milk and reserved juices. When thoroughly mashed stir in corn, cilantro, and honey. Add salt to taste.
Nutrition Facts : Calories 265.5, Fat 16.2, SaturatedFat 9.9, Cholesterol 42.4, Sodium 50.1, Carbohydrate 28.2, Fiber 3.4, Sugar 4.1, Protein 4.6
GREEN CHILE MASHED POTATOES
This sounds yummy! I love green chilies! I think I'll try this with the skins on. I'm sure red potatoes would be good also.
Provided by Engrossed
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until tender but don't overcook!
- Drain well.
- Mash the rest of the ingredients into the potatoes right in the pot with a potato masher.
- You can use an electric mixer but be careful not to over beat.
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.
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