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Chipotle mashed potatoes




Source of Recipe


Caller 2


List of Ingredients




6 large baking potatoes (about 3 pounds)
2 large canned chipotle chiles in adobo sauce, seeded and diced
½ cup warm milk (plus extra if needed)
3 garlic cloves crushed through a press, then minced
3 tablespoons softened butter or extra-virgin olive oil
salt and freshly ground pepper to taste

Recipe



Peel and quarter potatoes. Combine potatoes and chipotle chiles in a large pot with enough water to cover. Cover pot and bring to a boil over high heat; reduce heat and cook until potatoes are soft (about 15 minutes). Remove potatoes with a slotted spoon to a large bowl. Pass the potatoes through a ricer into another bowl and stir in the milk and garlic until well combined, adding a small amount of extra milk if needed. Whisk in butter or oil and season with salt and freshly ground pepper. Transfer to a warm serving bowl and serve.
Yield: 6 servings