Review: Chipotle Cheddar Mashed Potatoes (Dec 01)

[Varaile]

I haven't seen a review of this one yet, and nothing came up in the search, so if I missed a former review my apologies!

I made this this weekend to go with BBQ Meatloaf (Jan? 00). The two flavors complemented each other wonderfully!

I used baby reds instead of yukon golds, and I didn't peel them (I usually don't). I also halved the recipe as there are only two of us eating. I thought I would have some troubles mashing in nearly a cup of cheddar cheese but it melted down very nicely.

End result = very tasty!:D

[Gracie]

Can you help me with where in the supermarket to find chipotles? I've had several recipes in the past that have called for them and I've never found them.

We have 4 different supermarkets within 5 miles and also Trader Joes and Bread and Circus (whole/health foods). So if I knew where to look, I could probably have better luck.

Aren't they usually in adobe sauce?

Thanks!

[HRJ]

I just started buying chipotles recently -- I have not seen them in TJ's or B&C, but maybe I didn't look closely enough.

Don't know if you ever get over to Lexington, but I found dried chipotles (oh, they smell so heavenly, even through the package!), at Wilson Farms on Pleasant St., just off Mass Ave. (not far from Route 2). It's a great place to check out, anyway, if you're in the area -- the produce is amazing!!

[Gracie]

I love Wilson Farms! I work in Watertown. Are they open year-round?

[greysangel]

I made these last night with aug. Saucy Sirloin Steak. It was good but I have so many 'tater recipes that are better. To me it had a lot of potential but it didn't really go anywhere. For flavor's sake, I would either full fat the milk *or* full fat the cheese. I didn't taste the creamy quality nor did I taste the garlic at all. Next time I would mince and saute the garlic in the butter and add it in the mashing process. The adobo does taste great in the potato though so I will try this one again.

JeAnne

[catharine]

Originally posted by Gracie
Can you help me with where in the supermarket to find chipotles? I've had several recipes in the past that have called for them and I've never found them.

Aren't they usually in adobe sauce?


Gracie,

I had trouble finding them, too (but now I have a stock of them). Goya makes some - they are in a small little can with a red label. I find them with the international foods - near the Goya beans.

What was weird when I was on the search was that the larger stores that usually carry the unusual items didn't have them. You might try asking if customer service can order them - that seems to have worked for some folks around here. If you have any "ethnic" neighborhoods in your area, try shopping in the stores there.

Good luck!

[HRJ]

Gracie: Yes, Wilson Farms is open all year. Right now they have a huge tent up in front with all kinds of holiday greenery and decorations, but the grocery store is still operating behind it.

Too bad it's such a local thing, because I'd love to start a "What's your favorite item at Wilson Farms" thread. A foodies paradise!

If you're looking for the chipotles, go to your left as you enter the store. They're against the wall about mid-way through, near the squashes. They're next to the spices, oils and vinegars.

Catharine: Thanks for the tip about Goya -- I buy their beans all the time but never noticed the chilis. I'll look more carefully next time.

[Kismet]

I made these for dinner last night along with the Cumin Sea Bass from December. I made 1/2 the recipe but used the full amount of chiles and sauce. It was a GREAT dinner - very flavorful!

[Holly in KC]

Varaile -

I never would have thought to combine the chipotle with BBQ, but now that I think about it, it sounds just great! Thanks so much for the review/suggestion! It's on the list for this weekend (and you were correct... it is from jan '00

[Holly in KC]

Well, its one weekend later than I planned, but I made the BBQ meatloaf and the Chipotle masted potatoes for dinner this evening. The flavor combination was very, very good - Valerie - thanks again for suggesting it. I had not made this meatloaf before, and we really liked it!

As for the potatoes, they have potential. I didn't have any garlic, so I had to sub garlic powder. Not a fair substition to truly judge the flavor. However, I'm with JeAnne so far.... while the combo with the meat loaf was really yummy, I was expecting a little more flavor. I'll definitely try them again with REAL garlic, and will probably add a little more than called for. I'll probably also go for a little full fat, aged cheddar instead of the low fat variety.

[KelLeg]

Another place to try for chipotles is SuperTarget, if you have one. I couldn't find these things in KC anywhere, until I finally found them at SuperTarget (the Target with a grocery store). They have a lot of great ethnic foods. Usually recipes only call for one or two peppers. I freeze the rest.

[Peggy]

I buy my chipolte chilies in the Mexican food section. They come in a can. I take out what I need , place the rest individually on a cookie sheet and freeze them for later use. They keep a long time in a Zip lock bag. I'm going to give this recipe a try this week.

Peggy

[Terrytx]

We loved these things!! We had them with the Tequila-Cane Shrimp form 6/01. The shrimp were excellent also.

[Peggy]

A test post... The BB seems to be having problems again.:(

Peggy

[Peggy]

OK...Now it seems to be accepting replies, so I will try again!

We had these potatoes tonight and thought they were wonderful! Lots of good garlic and adobo flavors combined with the cheddar cheese. Outstanding! I served them with the Smothered Sirloin Steak with Adobo Gravy from the SuperFast Dinners supplement and it was a good combination. Will definately make these again.

Peggy

[Ralph]

We had these last night and they were pretty good, though a bit pasty, perhaps a result of my penchant to not measure precisely! They were also quite hot; again, I didn't exactly measure the chipotle & adobo!

Had them with the Turkey breast w/mahogany gravy which was excellent. A definite repeater.

[d_ferrero]

Anyone out there willing to post this recipe? I'm putting together a shopping list and don't have the magazine handy at work.

Thanks a bunch!
-Dolores

[nancy_east]

B]Had them with the Turkey breast w/mahogany gravy which was excellent. A definite repeater.[/B]

This was on my list to make next week after Christmas when DH and I return home from visiting family in GA and don't have all the yummy leftovers from Christmas dinner that the rest of the family gets to devour! Glad it got a good review:)

Back to the chipolte chilies in Adobo sauce. If and when you do find them, I usually use the amount called for in the recipe, then put one chili with some sauce per ice cube tray, freeze them, then pop them out of the ice cube tray and stick them in a ziploc freezer bag (hopefully, after Christmas I'll be sticking them in a food saver bag if Santa listened well ;)) Then when you need another one for a recipe, just take out a "cube" and thaw! I like Peggy's idea too about putting them on a cookie sheet and freezing them.

[Carolina68]

I know this is a reply to an old post, but I just wanted to let some of you know that I found the chipolte peppers at Walmart Super Center with the mexican foods.

[rinsav]

Nancy, can you please post the recipe for Turkey breast w/mahogany gravy? I'm always looking for more turkey breast recipes and this one sounds yummy!

Thanks!
Rindi

[nancy_east]

Actually, I think it's Ralph who you want to ask about the Turkey with mahoganey gravy--I was just copying his comment and made a failed attempt to write it in "bold" script at the top of my comment. I'd give you the recipe, but don't have it--that issue is on my desk at work! But I believe it's the December issue (2001) that has the recipe in it, if you have the issue handy!

[Ralph]

Here you go, Rindi:

Mahogany Turkey Breast with Vegetable Gravy
2 cups thinly sliced onion
1 cup sliced carrot
1/2 cup thinly sliced celery
Cooking spray
3 tbsp low-sodium soy sauce, divided
1 (14.5-oz) can fat-free, less-sodium chicken broth, divided
1 (5-6lb) bone-in turkey breast
1/2 tsp black pepper
1/4 tsp salt
2 tbsp dry sherry or Madeira
2 tbsp molasses
1 tbsp all-purpose flour

1. Preheat oven to 350.
2. Combine onion, carrot, & celery in a roasting pan coated w/cooking spray. Add 1 tbsp soy sauce & 2/3 cup broth; stir to coat. Place turkey breast, skin side up, on veggies. Sprinkle with pepper & salt. Insert meat thermometer into breast, making sure it doesn't touch bone. Bake at 350 for 1 hour; baste with 2 tbsp broth every 30 minutes. Combine 2 tbsp soy sauce, sherry, & molasses in small bowl. Bake turkey an additional 45 minutes or until thermometer registers 180, brushing w/sherry mixture every 15 minutes. Place turkey on a platter. Cover loosely w/foil; let stand 15 minutes. Do not discard drippings.
3. Combine the remaining chicken broth & flour, stirring w/a whisk until well blended to form a slurry. Drain onion mixture & drippings into a colander over a bowl, reserving both. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add the reserved onion mixture to pan; stir in slurry. Bring to a boil; reduce heat & simmer 5 minutes. Serve turkey w/gravy. Yield: 8 servings.

[rinsav]

Thanks, Ralph! I didn't realize it was from the Dec. 01 issue and I could have looked it up myself.:o Sorry about that!

[Ralph]

Originally posted by rinsav
Thanks, Ralph! I didn't realize it was from the Dec. 01 issue and I could have looked it up myself.:o Sorry about that!

No problem. I had already posted the recipe on an old thread about what was in that issue, so, fortunately, I didn't have to re-type it.

[slknight]

Mmmm. We made these the other day with the Salisbury Steak from the Jan/Feb 2001 issue. What a great combo.

[SusanT]

Valarie -

Thanks for bringing this recipe to my attention. It's delicious - such a nice change from plain mashed potatoes.

[vjc]

I made these last night and while I thought they tasted good, the appearance was a little objectionable to me. Did anyone else think so?
I kept thinking...what could I do to improve the looks of this light brown mound of potatoes on my plate. Maybe my potatoes had more of a brown color than was intended because I added more chipotle peppers?

vj