Shamrock Farms® Decadent Chocolate Whipping Cream Chipotle Mashed Potatoes

  • 1 tbsp Sesame Seeds
  • 1 tbsp Peanuts
  • 1 Cinnamon Stick
  • ¼ cup Pasilla Chilis
  • 7 Corn Tortillas
  • 1 can Chicken Stock (14.5 oz)
  • 1 7-oz can Chipotle Peppers in Adobo Sauce
  • 5 lbs. Russet Potatoes, peeled and diced into large chunks
  • 1 pint Shamrock Farms® Decadent Chocolate Whipping Cream
  • 6 oz Shamrock Farms® Unsalted Butter
  • 6 oz Shamrock Farms® Unsalted Butter
  • 1 tsp Salt
  • ½ bunch Cilantro
  • 1 ½ cups Canola Oil
  • 2 Garlic Cloves
  • Salsa Macha (optional, available at your favorite Hispanic food stores)
Cooking instructions
  1. Instructions for Toasted Mix (NOTE: Make one day in advance):
    Heat oven to 350 degrees
  2. Spread sesame seeds and peanuts on a baking sheet and toast for 4 to 5 minutes until sesame seeds are golden brown, remove from oven and set aside
  3. (NOTE: toasted sesame seeds and roasted peanuts can also be store bought)
  4. Spread cinnamon stick, pasilla chilis and corn tortillas on baking sheet and toast in over until tortillas are crispy for approximately 5 to 8 minutes, remove from oven and reserve four toasted corn tortillas for serving
  5. Combine all toasted ingredients with chicken stock and 1 chipotle pepper in adobo sauce (2 if you prefer spicy) in a blender and blend until smooth
  6. Place in airtight container and store overnight
  7. Instructions for Mashed Potatoes:
    Place potatoes in large pot, covering with cold water and salt
  8. Bring water to a boil, and cook until fork-tender
  9. Strain potatoes and place back in pot, allow to steam-dry uncovered
  10. In a small saucepan, combine Shamrock Farms® Decadent Chocolate Whipping Cream and Shamrock Farms® Unsalted Butter while potatoes are cooking
  11. Cook over medium heat and reduce mixture by half
  12. Turn off heat, and stir in toasted mix
  13. Add toasted mix to strained potatoes, incorporate and mash until desired consistency
  14. 8. Place cilantro (stems included), garlic, and canola oil in blender, and blend until smooth to reserve for serving
    (NOTE: this will make more than you need for the potatoes, and can be stored for later use on any savory dish)
  15. Plating Instructions:
    Place mashed potatoes in bowl and top with optional salsa macha
  16. Drizzle with desired amount of cilantro oil
  17. Serve with toasted corn tortillas