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 Your Thoughts On Mexican Mashed Potatoes?

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  • Total Posts: 640
  • Joined: 10/5/2005
  • Location: austin, TX
Your Thoughts On Mexican Mashed Potatoes? Sun, 01/23/11 11:30 PM (permalink)
Here's my recipe for Mexican Mashed Potatoes
3 lbs Potatoes, Russet or Kenebec
1 lb Poblano Chiles, Roasted, chopped
4 oz Butter, melted
8 oz Crema Mexicana, this is the thick, delicious cousin to sour cream
1/3 c. Milk, evaporated,warmed
1.5 T. Cumin, always better if you toast the seeds and grind them into powder
* Peel potatoes
* Cut each potato into 1/6ths
* Rinse thoroughly
* Steam potatoes for 15 minutes
* Remove from steamer and rinse with cold water
[ cooking note: this removes some of the starch and prevents the potatoes from becoming gummy ]
* Steam for 15 minutes more or til potatoes are tender
* Remove from steamer and place in large mixing bowl
* Take a wire whip and beat potatoes as you add the butter, chiles, milk and cumin [some folks like to use a potato ricer or masher but nothing beats a heavy wire whip to make your potatoes creamy]
* Adjust flavor with salt
* I like to sprinkle them with a little ground chile arbol as a finishing touch
My column "Authentic Tex Mex Part 9: How To Make Mexican Mashed Potatoes" including cooking notes and recipes' origin is here
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