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Chipotle and Roasted Garlic Mashed Potatoes

Updated February 23, 2016
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This image courtesy of Plated.com.Cookstr.com

The rich flavors of the chipotle chiles overlaced with the roasted garlic are wonderful in mashed potatoes. Infusing the potatoes with butter makes for a rich flavor. This is a “Sunday Best” recipe.

To roast garlic, lightly oil the head, then cover with foil or place in a garlic baker (lots of garlic can be done at once). Bake in the oven at 400°F. for 20 to 30 minutes or until soft to the touch when pressed.

8 servings

Cooking Time15 min

Cooking Time - Text15

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, creamy, garlicky, savory, spiced

Type of Dishvegetable

Ingredients

  • ¾ teaspoon salt
  • 4 pounds russet, golden, or baking potatoes, peeled and quartered
  • 1½ tablespoons unsalted butter
  • ½ head garlic, roasted (see Notes)
  • ¾ cup milk (skim for lowest fat or evaporated skim for a richer flavor)
  • 2 dried chipotle chiles, reconstituted and minced

Instructions

Bring about an inch of salted water to a boil. Add the potatoes, cover, and cook for about 15 minutes, or until the potatoes are tender.

Drain well, then add the butter. Cover and let stand while preparing the garlic.

Slice off the root end of the garlic. With the blunt edge of a knife, squeeze the garlic from the husk; mince and set aside.

Warm the milk for about 30 seconds. Mash the potatoes using a masher, slowly adding milk and mashing until the potatoes are fluffy. Fold in the minced chiles and garlic. Serve hot.

3. Slice off the root end of the garlic. With the blunt edge of a knife, squeeze the garlic from the husk; mince and set aside.

4. Warm the milk for about 30 seconds. Mash the potatoes using a masher, slowly adding milk and mashing until the potatoes are fluffy. Fold in the minced chiles and garlic. Serve hot.

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