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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to the boil. Add the potatoes and boil until very soft-about 15-20 minutes. | 2. While the potatoes are boiling, mince the chipotle peppers and garlic. | 3. Once the potatoes are done cooking, drain. | 4. Add the salt, olive oil and/or (vegan) butter, minced chipotle peppers, garlic, (vegan) mayonnaise and crema mexicana or plain yogurt. Mash everything together with a potato masher, or to make your potatoes smoother use an immersion blender. | 5. Taste test. For a creamier consistency add more mayonnaise, crema or (soy) yogurt. | 6. Tip for the vegans: Make the potatoes taste a little cheesy by adding in nutritional yeast and/or a handful of your favorite shredded (vegan) cheese. I did not test this recipe with either nutritional yeast or cheese. | 7. Serve hot with fresh cilantro and lemon wedges for garnish. | 8. Servings are estimated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	2	lb	peeled cubed	635.0301	144.2425	17.1458	1.2701
salt	2	teaspoons		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chipotle chile adobo	2 -3		minced	-	-	-	-
garlic	2	cloves	roasted minced	8.94	1.9836	0.3816	0.03
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
mexican crema	1/4	cup	sour	-	-	-	-
nutritional yeast	2	tablespoons		66.6	7.3512	8.5968	0.324
cilantro			chopped	-	-	-	-
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.