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Chipotle and Roasted Garlic Mashed Potatoes
Earthy, pungent, and lightly smoky - a delicious combo as a side for red meats
Course
Side Dish
Keyword
Chipotle Pepper
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
4
servings
Calories
118
kcal
Ingredients
5
large potatoes
Water for boiling
Salt
1
teaspoon
ground pepper
1
tablespoon
dried chipotle flakes
1/4
cup
thick cream
½
cup
milk
adjust depending on the potatoes and desired consistency
1/2
bulb garlic
1
tablespoon
olive oil
US Customary
-
Metric
Instructions
Preheat the oven to 300 degrees Fahrenheit.
Peel and cut the potatoes into one-inch thick pieces.
Add the potatoes to a pan and cover with water.
Stir in the chipotle flakes, pepper, and a teaspoon of salt.
Cook the pan and place over medium heat for 25 minutes.
In the meantime cut the garlic bulb in half and lay the halves on tinfoil or a small baking tray.
Add salt and olive oil over the halves.
Bake the garlic halves in the oven for 20 minutes.
Drain the potatoes leaving the chipotle flakes in the mix. Place back into the pot and mash the potatoes to your desired consistency.
Add the cream, parmesan cheese, and a few cloves of the roasted garlic (2 or 3 are good but add more if you love garlic.) Stir well.
Adjust the consistency with the milk and serve immediately.
Notes
Want these mashed potatoes more decadent? Add a large knob of butter to the mash.
Nutrition
Calories:
118
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
23
mg
|
Sodium:
662
mg
|
Potassium:
144
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1367
IU
|
Vitamin C:
1
mg
|
Calcium:
65
mg
|
Iron:
1
mg