Chipotle Mashed Potatoes (Vegan Friendly) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From which they adapted from a recipe found on . I played around with the recipe, too. Tabasco brand Chipotle sauce is a convenient substitute for chiles in adobo. Ingredients:
2 lbs red potatoes, peeled and cubed (about 8-10 potatoes) |
2 teaspoons salt |
2 tablespoons olive oil (or your favorite butter substitute) or 2 tablespoons butter (or your favorite butter substitute) |
2 -3 chipotle chiles in adobo, finely minced |
2 cloves roasted garlic, minced (cg preferred roasting the garlic for this recipe) |
1/4 cup mayonnaise |
1/4 cup mexican crema (can sub creme fraiche, sour cream, plain yogurt or your favorite vegan substitute equivalent) |
2 tablespoons nutritional yeast (optional) |
fresh cilantro, chopped |
fresh lemon wedge |
Directions:
1. Bring a large pot of salted water to the boil. Add the potatoes and boil until very soft-about 15-20 minutes.
2. While the potatoes are boiling, mince the chipotle peppers and garlic.
3. Once the potatoes are done cooking, drain.
4. Add the salt, olive oil and/or (vegan) butter, minced chipotle peppers, garlic, (vegan) mayonnaise and crema mexicana or plain yogurt. Mash everything together with a potato masher, or to make your potatoes smoother use an immersion blender.
5. Taste test. For a creamier consistency add more mayonnaise, crema or (soy) yogurt.
6. Tip for the vegans: Make the potatoes taste a little cheesy by adding in nutritional yeast and/or a handful of your favorite shredded (vegan) cheese. I did not test this recipe with either nutritional yeast or cheese.
7. Serve hot with fresh cilantro and lemon wedges for garnish.
8. Servings are estimated.
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