Chipotle Whipped Potatoes

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 19, 2012

Nutrition Information (per serving)

calories 
110
protein 
3 g
sodium 
175 mg
carbohydrates 
25 g
fat 
Trace
fiber  
3 g
cholesterol 
1 mg
Servings 
4 (½ cup ea.)
Ingredients 

3 med russet potatoes, peeled and chopped
¼ cup scallions, chopped
2 Tbsp frozen corn, thawed
3 Tbsp chopped Roma tomatoes
2 Tbsp nonfat milk
1 tsp chipotle chili powder
½ tsp sea salt
½ tsp black pepper

Instructions 
  1. Place potatoes in 6 cups of boiling water. Cook for 10 minutes, or until potatoes are tender. Turn off heat and drain. Place saucepan back on burner for 30 seconds more to dry potatoes.
  2. Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.