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Chipotle Smashed Potatoes

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Chipotle Smashed Potatoes

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  • Makes: 6 to 8 servings
  • Prep 20 mins
  • Bake 30 mins
  • Cook 15 mins

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Two kinds of potatoes, cream cheese, and smoky peppers make up this special side-dish casserole. Salty bacon tops it off.

Ingredients

  • 3 large Yukon Gold potatoes or other yellow potatoes (6 to 8 oz. each), peeled and quartered
  • 3 large sweet potatoes (6 to 8 oz. each), peeled and quartered
  • 1 3 - ounce package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup dairy sour cream
  • 1 canned chipotle chile pepper in adobo sauce, finely chopped, plus 1 to 2 teaspoons adobo sauce
  • 3 slices bacon, crisp-cooked, drained and crumbled
  • Snipped fresh chives (optional)

Directions

  1. In large saucepan, cook covered potatoes in lightly salted boiling water for 15 to 20 minutes, or until tender; drain. Mash with a potato masher or electric mixer. Add cream cheese, butter, salt and black pepper. Mash the potato mixture until combined. Gently stir in the sour cream, chipotle chile pepper and adobo sauce.
  2. Lightly grease a 2-quart casserole or an 8x8x2-inch baking dish; spoon in mixture.
  3. Bake, uncovered, in 350 degree F oven for 30 to 35 minutes, or until heated through. Top with bacon. Garnish with chives, if you like. Makes 6 to 8 servings.

Nutrition Facts

(Chipotle Smashed Potatoes)

Servings Per Recipe 6, sodium (mg) 433, Polyunsaturated fat (g) 1, fiber (g) 3, Potassium (mg) 541, sugar (g) 3, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Monosaturated fat (g) 5, Riboflavin (mg) 0, carb. (g) 25, Fat, total (g) 18, cal. (kcal) 276, pro. (g) 5, vit. A (IU) 8989, calcium (mg) 61, chol. (mg) 47, vit. C (mg) 14, iron (mg) 1, Thiamin (mg) 0, sat. fat (g) 11

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