Chipotle mashed potatoes from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

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Accompaniments: Crispy chicken Milanesa (Milanesa de pollo); Pork tenderloin in sweet citrus sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on December 07, 2022

    Easy and tasty variation on regular mashies. Son didn't like as much but I'd make again.

  • TrishaCP on May 30, 2021

    These are great. The potatoes can really take a lot of heat from the chipotle. I ended up ricing them since I wanted a smoother texture, and then added the chile, onions, and butter afterwards.

  • twoyolks on March 18, 2015

    The chipotles and green onions add a nice layer of flavor to the mashed potatoes. These are really closer to smashed potatoes than mashed potatoes.

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