Friday, November 13, 2015

Chipotle Corn Mashed Potatoes

It's Day 3 of Southwestern Thanksgiving here at HDFB, and what is any Thanksgiving dinner without mashed potatoes? They are basically a food group in my house, and I just had to add a little kick of flavor to them this year with some roasted corn and smoky chipotle chiles in adobo. Plus, how adorable is that turkey serving bowl? I love themed serving ware! The secret to perfectly creamy mashed potatoes is to warm the milk and butter together before adding them into the potatoes. Cold milk and butter, just cools the hot mashers, and make for a gummy end product. Also, I love to use a hand mixer to break up the potatoes a bit before adding the milk and butter. Makes the process so easy and seamless. 

Chipotle Corn Mashed Potatoes

  • 6 large russet potatoes, peeled and cut into 2-inch chunks
  • 6 tbsp. unsalted butter
  • 3/4 cup whole milk
  • 1 tbsp. olive oil
  • 1 1/2 cups corn (I used canned since fresh are not in season)
  • 1 chipotle in adobo
  • salt and pepper to taste
Bring a large pot of salted water to a boil, and cook the potatoes until fork tender, about 20 minutes.

Meanwhile, heat the olive oil over medium-high heat in a medium saucepan. Add in the corn and cook, stirring occasionally, until browned. Remove from the heat. Also, heat the butter and milk in a saucepan until warm. 

Drained the potatoes and add back into the hot pot. Use a hand mixer to break up the potatoes. Slowly add in the melted butter and milk, while mixing until smooth. Add in the corn and chipotle pepper, season with salt and pepper, then stir until combined. 

Serve hot. 

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