Monday, January 31, 2011

Chipotle Mashed Potatoes

This was good and spicy. We had with Bottle O' Beer Chicken Thighs. Would have again.

D made these the way he makes mashed potatoes. He didn't return the potatoes to the sauce pan.

Chipotle Mashed Potatoes

Pre 10 min
Cook 25 min
Serves 4
From Weight Watchers Mag Jan/Feb 2008

1 lb red potatoes, scrubbed and cut into 2-inch chunks
1/2 c. low fat buttermilk
1/2 tsp. chopped canned chipotles en adobo (can more or less depending on how spicy you like it)
1/2 tsp. kosher salt
1/4 tsp. black pepper

1. Bring to a boil in a large saucepan the potatoes and enough cold salted water to cover. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain well in a colander.
2. Combine the buttermilk, chipotle, salt, and pepper. Stir until blended. Set aside.
3. Return the potatoes to the saucepan. Cook over low heat, stirring constantly until all the liquid has evaporated. Remove the saucepan from the heat. Mash until blended while pouring in the buttermilk.

serving size 2/3 cup
98 cal
0 G fat
3 G fiber

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