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Firecracker Smashed Potatoes

September 25, 2008

Sides Recipes

    Ingredients
  • 1 whole head garlic, top trimmed
  • 1 tsp olive oil
  • 3 lbs potatoes, scrubbed, chopped
  • Pinch of salt
  • 8 oz sharp cheddar cheese (would recommend New York or Vermont sharps), shredded
  • 2 Tbsp chopped canned chipotle peppers in adobo sauce (found in the International aisle)
  • Sliced jalapenos for garnish
    Directions
  1. Preheat oven to 350 degrees.
  2. Place head of garlic on a large sqaure of aluminum foil and drizzle with oil. Gather foil around garlic, twisting tip to close tightly.
  3. Bake until pulp is golden and very soft, about 60 minutes. When cool enough to handle, separate cloves and, using your fingers, squeeze the pulp of each clove into a small bowl.
  4. Mash garlic with a fork until smooth.
  5. In a large pot of boiling, salted water, cook potatoes until tender, about 20 minutes.
  6. Drain potatoes and transfer back to pot.
  7. Add cheese, chipotle peppers and garlic puree.
  8. Mash to combine leaving potatoes very chunky.
  9. Garnish with jalapenos.

Notes
Makes 6 servings

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