These Chipotle Mashed Potatoes are a healthy mashed potato recipe, made with red skinned potatoes, that will add a little zip to your dinner plate! If you're looking for something a little different for your holiday meal, you'll love these spicy mashed potatoes. They are not only easy to make, they are a nice change from regular mashed potatoes. My favorite part is you don't even have to peel potatoes to make them!
Mashed potatoes are always popular during holidays and pretty much a staple at Thanksgiving, Christmas and Easter holidays dinners, especially alongside a traditional Roasted turkey or Ham! These healthy mashed potatoes are also light and WW friendly and the perfect way to stay on track during the holiday season.
This recipe was adapted from a recipe I found in a Weight Watchers magazine years ago.
They pair well with my Healthy Roasted Carrots with Brown Sugar and my Old Fashioned Gluten free & Dairy free Meatloaf. And if you are looking for a completely gluten-free wonderful Thanksgiving dinner, try my Slow Cooker Turkey breast with Quinoa Cranberry Dressing, alongside these potatoes.
You don't need cream cheese, sour cream or butter to make a creamy mashed potato. For this Chipotle Mashed Potato recipe, you'll need:
- red potatoes *Using red skinned potatoes gives these mashed potatoes a welcome hint of color (and the peels are healthy for you -see TOP TIP #1)
- 1% or not-fat milk
- white vinegar
- canned chipotle chiles in adobo sauce (affiliate link) gluten-free "chipotle peppers in adobo sauce” are sold under the La Costena brand in U.S.
- minced garlic (affiliate link) minced garlic
- parsley flakes
See recipe card for quantities.
- First, make your own light homemade buttermilk with 1 cup milk and 1 teaspoon vinegar and set aside.
- Place chopped potatoes in a large pot and cover with enough cold water to cover plus 2 inches above. Bring potatoes to a boil, then reduce and simmer until potatoes are tender (a fork can easily go through- about 10 minutes).
- Drain well.
- Add chopped chipotle in adobo sauce to milk and stir until blended. Return the potatoes to the pot, add milk mixture, garlic and salt and pepper. Mash until blended. Garnish: add additional chipotle on top, if desired and sprinkle on parsley flakes.
💭 Top Tip #1
These are no peel mashed potatoes! Yes, you can eat your mashed potatoes with the peels. In fact, if you are peeling your potatoes, unless you really enjoy extra work, you can stop now. It's the most nutrient filled part of the potato so why would you want to peel all those nutrients away and add more unnecessary waste to the environment? Potato peels contain more iron than the flesh of the potatoes and they're also a good source of fiber, vitamin B, and vitamin C.
And I don't know about you, but I really hate peeling potatoes. Maybe it was the endless buckets I peeled at my grandparents farm when I was a kid. Or the zillion I peeled that summer I worked at the fly-in fishing camp. But I'm guessing I'm not alone in my loathing of this task. *Just be sure to scrub them well before boiling! You can read more about why you don't need to peel your potatoes HERE and HERE.
📖Variations & Substitutions
- Spicier - these are a little spicy, but if you like additional spice, simply add more chipotle peppers in adobo sauce
- Lactose or Dairy-free - use lactose or dairy-free milk
- Potatoes - you could use yukon gold potatoes, or use sweet potatoes and make chipotle mashed sweet potatoes instead of using red potatoes
You can use any pot to boil the potatoes, but you’ll need a good potato masher.
👪 Serving Size
This spicy mashed potatoes recipe makes 8 servings (about ⅔ cup each). However, you can also cut this recipe in half or double it by adjusting the serving size on the recipe card. Just click on the blue serving size (it's highlighted in blue) and select the number of servings you’d like and the ingredient amounts will adjust accordingly.
Store this healthy mashed potato recipe in a sealed container in the fridge for up to 3 days. You can make this in advance. I do not recommend freezing it, mashed potatoes do not freeze well (they tend to get watery).
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
💭 Top Tip #2
You are going to have leftover chipotle peppers in adobo sauce, so why not make my Slow Cooker Pork Carnitas? You need ½ a can for this recipe - perfect!
So if you are looking for a great side dish with a nice kick of spice, and one that's a unique and healthy mashed potato recipe for your holiday dinner, then you’ll love these Chipotle Mashed Potatoes!
⭐ COMMENTS & REVIEWS
Did you know that commenting and rating recipes is one of the best ways to support your favorite recipe creators? If you loved this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Chipotle Mashed Potatoes Recipe
- 1 cup 1 % milk
- 1 tsp white vinegar
- 2 lb red potatoes, scrubbed and cut into 2 inch chunks (do not peel) 6-8 medium potatoes
- 1 tablespoon chopped, canned chipotles in adobo sauce *add more if desired
- 3 tsp minced garlic about 3 cloves of garlic
- 1 teaspoon salt
- ½ teaspoon peppper
- Add vinegar to milk and set aside in 1 cup liquid measuring cup.
- Place chopped potatoes in a large pot and cover with enough cold water to cover plus 2 inches above. Bring potatoes to a boil over high heat, then reduce and simmer on low heat until potatoes are tender (a fork can easily go through- about 10 minutes).
- Drain well.
- Add chopped chipotle in adobo sauce to milk and stir until blended. Return the potatoes to the pot, add milk mixture, garlic and salt and pepper. Mash until blended.
- Garnish: add additional chipotle on top, if desired and sprinkle on parsley flakes.