I feel like I do this every year: plan a million and one recipes I want to share with you for Thanksgiving and then run out of time. Lucky for me it is totally appropriate to eat buttery garlic mashed potatoes from now until January so what the heck? Garlic mashed potatoes it is! Special ones, with crispy fried chorizo and charred poblano peppers.
Adding a few cloves of garlic in with the potatoes as they cook is a trick I picked up as a Sous Chef at Mustard’s Grill. The garlic softens and sweetens as it simmers and then gets mashed into the potatoes, infusing them with luscious garlic flavor.
Remember the Spanish chorizo and charred poblano pepper garnish from the creamy root vegetable soup I made last month? Well it was so good I decided to top these garlic mashed potatoes with it too! Only this time I added the kick of jalapeño which is just lovely and cuts through the richness of all that potatoes and butter. I love the textural contrast of the chewy bits of chorizo and the creamy mashed potatoes. This is other level stuff right here.
I particularly love these potatoes alongside a nice piece of broiled or pan-seared salmon. They would make a lovely side dish for roast turkey or chicken too. The chorizo garnish can be made ahead of time and then quickly reheated in the microwave right before serving which makes this a great alternative for holiday parties, although these are so good I think you’ll find yourself making them way past Christmas.
- 1 tablespoon olive oil
- 4 ounces Spanish chorizo, cubed
- 1 jalapeño, minced (seeds removed if you'd like it less spicy)
- 2 poblano peppers
- 8 Russet potatoes, peeled and cut into large pieces
- 4 cloves garlic
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup whole milk, warm
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- Heat oil in a medium frying pan over medium heat. Add chorizo and jalapeños and fry until browned and crisp, about 6 minutes. Remove from heat and set aside.
- If you have a gas stove, char poblano peppers directly over the flame until blackened on all sides, turning frequently. Transfer to a heat-proof bowl and cover with plastic wrap until cool. Once cool enough to handle, peel off charred skin, remove stems and seeds and chop into small pieces. Add to chorizo and stir to combine. *See note if you don't have a gas stove.
- Combine potatoes and garlic in a large pot. Cover by a couple inches with water and generously season with salt. Place over high heat and bring to a boil. Turn heat down to a simmer and cook until potatoes are soft.
- Meanwhile, return chorizo and poblanos to the stove and keep warm, covered, over low heat.
- Drain and return potatoes and garlic to the pot. Turn heat to low. Add butter and mash with a. potato masher until smooth. Stir in milk, salt, and white pepper. Taste and add more salt or pepper if needed.
- Transfer to a warm serving bowl, top with chorizo mixture and serve.
One last thing…
What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.
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