Canyon Ranch Blog

Chipotle Whipped Potatoes

Updated on:
October 19, 2012

Nutrition Information (per serving)

3 g
175 mg
25 g
3 g
1 mg
4 (½ cup ea.)

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

  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.

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