Mashed potatoes is one of our favorite sides to experiment with, particularly with fiery flavors are in play. Here our chipotle and roasted garlic mashed potatoes pair smoky heat, creamy texture, and a pungent bite for such a memorable eating experience. There’s so much going on in the flavor department, it’s easy for this mashed potatoes recipe to upstage other portions of the meal.
There’s a lot of oomph to chipotle and roasted garlic mashed potatoes. It pairs well with rich foods like steak, a rack of ribs, or pork chops. But it also works really well with holiday meal favorites like turkey or ham.
These mashed potatoes store pretty well too. Refrigerate the side (covered) for up to three days. Simply reheat them in the microwave. You may want to include some butter in the reheating as well, to keep the mashed potatoes from drying out too much.
One note on roasting the garlic: Roasting half or even the whole garlic head may seem excessive when you’re only using a few garlic cloves. But it’s one of the stars here. You’ll want enough to get your preferred flavor just right. Plus, it’s just terrific to have around. Use it to make homemade garlic bread or add it chopped into a vegetable medley to bring the flavor to new heights.
See it being made:
Like this recipe? You’ll love these too:
- Chipotle Mashed Sweet Potatoes: Sweet potatoes provide plenty of earthy sweet taste to chipotle’s smokiness.
- Spicy Brussels Sprouts: A terrific pairing with this side – also great with red meats.
- Jalapeño Popper Mashed Potatoes: All you love about poppers. are here – cream cheese, bacon, and more.
Chipotle and Roasted Garlic Mashed Potatoes
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
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.