Chili Mashed Potatoes Recipes

Steps:

• In medium saucepan, cover potatoes with water and cook until tender.
• Drain potatoes.
• Mash potatoes (electric mixer or potato masher or however you prefer).
• Mix in sour cream, green onions, chili powder, turmeric, and garlic powder.
• Gradually mix in milk until potatoes reach desired consistency.
• (Do not overbeat.) Season with salt and pepper.
• Serve topped with cheese.

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.

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.

Steps:

• Place the potatoes and garlic in a large saucepan; cover with cold water.
• Bring to a boil and add salt; partially cover and simmer for 25-30 minute or until tender.
• Using a slotted spoon, remove potatoes and garlic from saucepan; place in a large bowl.
• Add 1/4 cup of the cooking water and butter to the potatoes. Mash until smooth. If more liquid is needed add another 1/4 cup of the cooking water.
• Add the chili oil and beat with a wooden spoon until potatoes are creamy.
• Serve immediately.

Steps:

• In 3-quart saucepan, heat water, butter and salt to boiling; remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork.
• In 1-quart saucepan, cook beans and tomatoes over medium heat 8 to 10 minutes, stirring occasionally, until hot. Spoon onto individual servings of potatoes. Sprinkle with cheese and onions.