"I created this recipe to go along with some habanero glazed chicken and fell in love with the spicy flavors and creamy texture." — Arci
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potatoes, peeled and cubed
ground black pepper
chipotle peppers in adobo sauce, minced
shredded Cheddar cheese
shredded white Cheddar cheese
chopped fresh cilantro
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.
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.
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!
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.
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!
amazing! 1 pepper for mild; 2 for spicy; 2 + sauce for caliente!
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.
Great recipe.A real change from the reg. mashed pototes....but why call for low fat Mayo? A high calorie recipe.I used regular mayo.
* Percent Daily Values are based on a 2,000 calorie diet.
Chipotle Smashed Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 171
** Calories from Fat: 73
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