Chipotle Cheddar Mashed Potatoes
November 19, 2017 by Nicole Collins
Today we're addressing a very serious topic.
It's an age old question that will be more relevant than ever this week.
So, here it goes...
Mashed Potatoes: Skin on (lumpy) or skin off (creamy)?
I know...that's a tough one. And, it could really spark a heated debate!
Now, the turkey is all fine and good at Thanksgiving dinner, but we all know the real stars of the show are the sides! I mean, there are soooo many! How could they not be?!?
And, the mashed potatoes are the cool kids on the playground. I mean, come on. Buttery, starchy, (sometimes garlicy) mountains of carbs? Yes, please.
I'm am 100% on Team Lumpy. Not that I don't love a good creamy mashed potato. I'd never turn my nose up at any potato. But, I love the texture of a good chunky mash. (Plus, I HATE peeling potatoes...so there's that...)
However, my mom is the total opposite. She likes hers skin off and smooth. She doesn't like a whole lot of extra things happening in her mash. She's a simple potato, splash of milk, dab of butter kind of lady. But, she does like to load them up with gravy.
She also likes to pile everything on top of each other on her Thanksgiving plate since “it all goes down the same place.” Meanwhile, I need to have 2 plates at Thanksgiving because it's VERY important that NOTHING on the plate touches anything else.
That would be an even bigger problem than trying to decide how to make the mashed potatoes.
For the first time ever, I won last year; and, I was allowed to make my lumpy potatoes. She ate them, but I'm not sure she was in to it. I have not been put on potato duty again this year...
That's ok. I'm not offended. That just means I get to make a whole batch of mashed potatoes ALLLLLLL for myself!
I'm switching it up a little bit today and adding a little southwest flair to my taters. And cheese. I'm also adding lots of cheese.
This Chipotle Cheddar Mash is soooooo good! And, it comes together pretty quickly!
Let's start with the potato. I REALLY like to use yukon gold potatoes when I'm making mashed potatoes. They have a really buttery quality to them. And, they're naturally creamy. Plus, their skin is pretty thin, so you can leave the skin on to add that beloved texture to your mash. I've always been told that the vitamins are in the skin of the potato, so I'm actually doing you a favor by not making you peel the potato!
Once we get them soft and cooked through, we get to mashing. Now, brace yourselves for a second. There is no butter in this recipe. I KNOW! I LOVE butter, and it may seem sacrilegious to leave it out. But, we're adding some other special things that will make you not even miss it. We might as well just call this health food now.
So, to replace the butter, we add a chopped up chipotle pepper in adobo sauce, some sour cream, some cheddar cheese, and some cream cheese. Really, I'm giving you four for the price of one! I think swapping butter for cheese is more than a fair trade.
These potatoes are both creamy and lumpy at the same time. It's the best of both worlds! They also have some smoky notes (with a tiny little kick) that come from the chipotle pepper. We finish it with some green onion for color (and flavor, of course). And, voila! They're so full of flavor, they could convert anyone to Team Lumpy!
So, if you're looking for a way to spice up your Thanksgiving sides this year, this recipe is a great place to start! Thanksgiving is all about tradition, but there's never a bad time to start a new tradition! Or, these would be great on your Christmas table, since these potatoes are already red and green. Or, these are just great for an “any night of the week” dinner. Or...actually, I think you get the idea.
And, now that you know where I stand, tell me. Are you team skin on or skin off? Team lumpy or team creamy?
Either way, enjoy; and let's eat!
Chipotle Cheddar Mashed Potatoes Serves: 4 Print
Ingredients:
5-6 medium yukon gold potatoes (about 2 lbs), chopped in to 1 ½ inch cubes
1 tbsp + 1 tsp salt, divided
½ tsp pepper
4 oz cream cheese, softened
½ cup sour cream
4 oz sharp white cheddar cheese, shredded
1 chipotle pepper in adobo sauce, minced
2 green onions, chopped
Directions:
In a large pot, add potatoes, 1 tbsp salt, and cover with cold water, making sure there's about an inch of water above the top of the potatoes. Heat to high, and bring to a boil. Boil for 10-12 minutes until the potatoes are fork tender. Remove from heat. Drain water from pot. Put potatoes back in the pot.
Add 1 tsp salt, pepper, cream cheese, sour cream, cheddar, and chipotle pepper to the potatoes. Use a hand mixer to beat everything together to your desired texture. Stir in green onions. Serve!
Recipe notes:
*I think adding only one chipotle pepper adds the perfect balance of smoky and spice. If you like things spicy, feel free to add another minced pepper.
*I prefer to buy a block of cheddar and shred it myself. Pre-shredded cheese actually has preservatives in it to prevent it from melting in the bag, so fresh shredded will always melt better. We want the cheese to melt in, so we won't even know it's there.
*Make sure you only mix potatoes by hand using a hand mixer or a potato masher. Don't throw these in a food processor or stand mixer unless you like gummy, gluey potatoes. Yuck!
