"Ever since the chef Aaron Sanchez cookbook fell into my hands, this was one of the recipes that caught my attention, because I love the flavors of garlic and chipotle and let’s be sincere… who doesn’t love potatoes in any of their presentation? The original recipe calls for roasted garlic, but I’m a little lazy for that - the waiting time just kills me! Jajaj so I chose a quicker way to prepare the puree, and it turned to be an easier and healthier version as well. I hope you like it!"
Total Servings: 6
- 6 russet potatoes cut in quarters
- 1 whole head of garlic, all the cloves peeled and finely chopped
- 2 tbsp of butter
- 3 chipotle chiles in adobo, finely chopped and with a little of the adobo sauce
- 1 cup of 2% milk (you can use whole if you want)
- 1 lime, the juice
- - salt and pepper to taste
- - chopped cilantro to garnish (optional)
- Put the potatoes in a big saucepan and cover them with water. Put the lid on and bring to a boil, then reduce the heat and cook for aprox. 12-15 min, until the potatoes are tender. Strain the potatoes and let them cool, until you can handle them to peel the skins off. You can leave some or all of the skins for a more rustic puree. Reserve.
- In a medium saucepan, over medium-high heat, melt the butter and wait until it is foaming to throw the garlic in. Cook for about 2-3 min, until they start to brown on the edges (by now, the smell is incredibly amazing!). Add the chopped chipotle and cook for one more minute. Lower the heat and add the potatoes. Mash them until you have a smooth puree, mixing with the garlic and chipotle as you do it.
- Heat the milk in the microwave until it's hot but not boiling, and add it to the mashed potatoes along with the lime juice. Mix everything together, you must have a smooth and soft puree by now. If you want, add and extra (or two) tablespoons of butter. Season with salt and pepper and serve with cilantro on the top if you want. Enjoy!