GARLIC MASHED RED POTATOES
These creamy garlic mashed potatoes are so good, you can serve them plain-no butter or gravy is needed. This is one of our favorite red potato recipes. -Valerie Mitchell, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.
Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 275mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
SUZY'S MASHED RED POTATOES
These are the best I've had! Red potato skins are full of flavor!
Provided by B.T.
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
- Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 21.6 g, Cholesterol 34.9 mg, Fat 13.4 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 95.9 mg, Sugar 1.8 g
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.
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CHILE-INFUSED MASHED POTATOES RECIPE
From foodandwine.com
Occupation Culinary Director at Large, Food & WineTotal Time 50 mins
- 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.
JONATHAN PERNO'S NEW MEXICAN RED CHILE …
From eatingwell.com
Category Healthy Sauce & Condiment RecipesCalories 23 per servingTotal Time 1 hr 15 mins
- Remove stems and seed from chiles. Rinse the chiles and pat dry. Place on a rimmed baking sheet. Bake the chiles until darkened in color, about 8 minutes. Transfer to a large bowl and add warm water to cover by 1 inch. Place a plate on top to keep the chiles submerged. Let soak for 20 minutes.
- Using tongs, transfer half the chiles and 1/2 cup of the soaking liquid to a blender. Process until smooth. Transfer the puree to a large pot. Process the remaining chiles with another 1/2 cup soaking liquid; transfer to the pot. Combine onion, garlic, lemon juice, oregano, salt, cocoa and another 1/2 cup soaking liquid in the blender; process until smooth. Add to the chile puree, along with bay leaf.
- Bring the puree to a boil over medium-high heat. Adjust heat to maintain a lively simmer; cook, stirring occasionally, until it forms a thick sauce, 25 to 30 minutes. Discard the bay leaf.
RED CHILE MASHED POTATOES RECIPE
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Category Healthy Fall RecipesCalories 200 per servingTotal Time 35 mins
- 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.
- Drain the potatoes and return to the pan. Mash with a potato masher or pass them through a potato ricer. Add the cream mixture, salt and pepper. Stir to combine. (See Tip.) Serve topped with parsley, if desired.
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- Place the potatoes in a Dutch oven. Cover with water, and bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain.
- Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of potatoes; sauté 8 minutes or until lightly browned. Remove from the pan. Repeat procedure with remaining oil and potatoes. Place potatoes, onions, Chile Colorado, and salt in pan, and cook over medium heat 1 minute or until thoroughly heated, stirring constantly.
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