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. ---------------------------------------------------------------------------
Nutrition
Ingredients
