Chipotle Smashed Potatoes
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Recipe from The Whole Smiths Real Food Every Day: Healthy Recipes to Keep Your Family Happy Throughout the Week
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 2 teaspoons extra-virgin olive oil or avocado oil
- 1 medium onion, chopped
- 1 tablespoon plus 1/2 teaspoon salt
- 1 pound fresh (Mexican) chorizo, casings removed
- 1 cup unsweetened plain almond milk
- 6 tablespoons butter or ghee
- 2 canned chipotle chiles in adobo sauce, chopped, plus 2 teaspoons adobo sauce from the can
Instructions
- 1
Bring a large pot of water to a boil. Add the potatoes and boil until tender, 15 to 20 minutes. Drain the potatoes, return them to the pot, and set aside.
- 2
While the potatoes are boiling, in a medium skillet over medium heat, heat 1 teaspoon of the olive oil. When the oil is hot, add the onion and 1/2 teaspoon of the salt. Cook, stirring, until the onion is soft and lightly browned, 8 to 10 minutes. Remove the onion from the pan and set aside.
- 3
In the same pan, combine the remaining 1 teaspoon olive oil and the chorizo. Cook over medium heat, using a spatula to break apart the chorizo as it cooks, until lightly browned, 8 to 10 minutes. Drain off the excess fat.
- 4
Add the almond milk, butter, and remaining 1 tablespoon salt to the potatoes. Smash the potatoes until broken down—they don't need to be perfectly smooth.
- 5
Add the cooked onion, chorizo, chipotles, and adobo sauce to the potatoes. Stir to combine.
- 6
Serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
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