Chipotle Chilli Mashed Potatoes

    (33)
    30 min

    You'll love the spicy flavours and creamy texture of these mashed potatoes. It's a perfect side dish to a spicy baked or roasted chicken dish, and a nice change from the norm!


    29 people made this

    Ingredients
    Serves: 8 

    • 900g potatoes, peeled and cubed
    • 1 teaspoon ground black pepper
    • 1 tablespoon salt
    • 2 tablespoons softened butter
    • 1 tablespoon chipotle chilli paste, such as Discovery
    • 2 cloves garlic, minced
    • 4 tablespoons grated mature Cheddar cheese
    • 4 tablespoons grated mild Cheddar cheese
    • 4 tablespoons light mayonnaise
    • 4 tablespoons double cream
    • 4 tablespoons chopped fresh coriander

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the potatoes into a large pot and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
    2. Return the potatoes to the pot, and mash with the black pepper, salt, butter, chipotle paste and garlic until smooth. Fold in the Cheddar cheeses, mayonnaise, double cream and coriander until the cheeses have melted.
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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (20)

    by
    20

    I scaled the recipe down, and unfortunately managed to forget the cilantro, but did add bacon - which is a great counterpoint to the smoky spiciness of chipotles, IMO. I also used roasted garlic instead of fresh, and will definitely make this dish again. *Update* - and again, and again - this is a go-to in my house now, I just love it. But I have to give a warning about chipotles in adobo - they seem to have been getting hotter and hotter with each can, it seems. So make sure to start slowly, adding more as necessary to bring the potatoes up to your preferred heat level. And while I don't seed my chipotles, you might if you are more spice-sensitive.  -  16 Mar 2009  (Review from Allrecipes US | Canada)

    by
    17

    I used 2 large potatoes and halved everything else in the recipe. I took out the seeds in the chipotle but might leave half the seeds next time. I was afraid it would be too spicy if I left the seeds but they weren't. Maybe using all the chipotle seeds would have been too much though. Used all white cheddar cheese but I think any cheese would have been good in these potatoes. Excellent potatoes!  -  27 Dec 2008  (Review from Allrecipes US | Canada)

    by
    7

    Mmm! I don't eat potatoes often (perhaps because growing up it was always "meat n potatoes", and still today Sunday dinners with the family include them) but decided to buy some cute baby reds from the farmers market. I like the skins, so I didn't peel them, or cube, just boiled. I skipped the garlic since I didn't think I'd like it in this raw and didn't feel like cooking it. Added a shredded cheese blend and milk...skipped the mayo and cilantro. Loved the flavor and textural components: smoky and just spicy enough, creamy with the right amount of chunky texture, cheesy and flavorful. Bacon would certainly be a great addition, maybe with some sliced scallion and it would be reminscent of a loaded baked potato. Yum!  -  27 Jul 2011  (Review from Allrecipes US | Canada)

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