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

Arci

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

171 calories; protein 4.3g; carbohydrates 20.8g; fat 8.1g; cholesterol 25.2mg; sodium 962.7mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2009
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. Read More
(21)

Most helpful critical review

Rating: 2 stars
09/30/2011
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. Read More
(3)
37 Ratings
  • 5 star values: 21
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/26/2009
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. Read More
(21)
Rating: 5 stars
02/07/2011
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! Read More
(17)
Rating: 4 stars
07/28/2011
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! Read More
(7)
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Rating: 5 stars
02/01/2010
amazing! 1 pepper for mild; 2 for spicy; 2 sauce for caliente! Read More
(5)
Rating: 5 stars
11/30/2009
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. Read More
(5)
Rating: 4 stars
06/20/2011
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 Read More
(4)
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Rating: 5 stars
08/19/2010
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. Read More
(4)
Rating: 4 stars
12/07/2009
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. Read More
(4)
Rating: 5 stars
02/15/2015
I've made these many times throughout the years and I love them. I recommend using only one chipotle pepper though unless you like things super spicy. I went ahead and used two this go around and I will be going back to one. Also if you only use one you can replace pepperjack cheese for the white cheddar which is nice variety too. Read More
(3)
Rating: 2 stars
09/30/2011
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. Read More
(3)
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