Smokey Chipotle Mashed Potatoes
This recipe comes by way of Foodbeast reader Cat Troiano, heart set on spicing up her Thanksgiving offerings this year, and even kind enough to share the goodness of her recipe with the rest of us.
The result of her Thanksgiving mission leads us to this appreciation of potato in the form of a Smokey Chipotle Mashed Potatoes recipe. If you’re looking to make some moves away from your traditional mashed potatoes this year, we might have the look:
Smokey Chipotle Mashed Potatoes
Ingredients:
- 3 Yukon gold potatoes, peeled, cut into chunks
- 2 sweet potatoes, peeled, cut into chunks
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon liquid smoke
- Salt, to taste
Place cut potatoes in a large stock pot. Fill pot with water until potatoes are submerged and add one tablespoon of salt to the water. Bring potatoes to a boil. Reduce heat and allow to continue cooking on a low boil for about 30 minutes, or until potatoes are very tender.
Drain the potatoes, making sure to shake the colander several times in order to drain as much water as possible. Return the potatoes to the same pot. Add sour cream, heavy cream, chipotle chili powder and liquid smoke. Using a hand-held electric mixer, beat until the potatoes are mashed and the ingredients blended. If the mixture is too stiff, add more sour cream, a little at a time, until desired consistency is achieved. Season to taste with salt.
The flavorings for this recipe can be adjusted to your personal taste: if you want more heat, add more of the chili powder; if you desire a smokier flavor, add more liquid smoke a little at a time. Remember, a little liquid smoke goes a long way on flavor.
Makes 4-6 servings.
