Chipotle Smashed Potatoes Recipe -
Chipotle Smashed Potatoes Recipe
  • READY IN 30 mins

Chipotle Smashed Potatoes

Recipe by  

"I created this recipe to go along with some habanero glazed chicken and fell in love with the spicy flavors and creamy texture."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Place the potatoes into a large pot and cover with salted water. Bring to a 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 peppers, and garlic until smooth. Fold in the Cheddar cheeses, mayonnaise, heavy cream, and cilantro until the cheeses have melted.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2009

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.

Most Helpful Critical Review
Sep 30, 2011

We tried as written & can only give 2 stars. We'll try again w/some changes - more butter, milk, less chipotle pepper, maybe more cheese & cilantro. If this works it'll probably be a 3 or 4 star rating. My hubby thought these were very dry & the chipotle flavor overpowered everything else.

Feb 07, 2011

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!

Jul 27, 2011

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!

Nov 30, 2009

We all loved these potatoes. I made them exactly as stated. We have also used this recipe for double stuffed potatoes, even better. They have a nice bite without being too much, great for a bbq.

Feb 01, 2010

amazing! 1 pepper for mild; 2 for spicy; 2 + sauce for caliente!

Jun 20, 2011

This is a great twist on regular mashed potatoes. I recommend mixing everything and then adding the Chipotle peppers. It could be very spicy, just add some and taste until it's spicy enough for youl

Aug 19, 2010

This is a super spicy smashed potato recipie. So if you like spicy you will probably like this. I made it for a work function and everyone raved! I did mark it spicy. I made it just the way it reads and it was fantastic.


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 963 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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