Sunday, November 7, 2010

MOFO - Day 7 - Iron Chef - Mashed Potatoes

This week MrsBadMouth from the PPK picked the Iron Chef secret ingredient: Mashed Potatoes. Personally I don't think I've ever met a potato I didn't love. There is a special place in my heart for the mashed variety. In keeping with my chile theme for the month I wanted to come up with a very special mashed 'tater dish. Our garden is suddenly spewing jalapenos, so I decided I would once again use jalapenos as the chile component. I added porcini mushrooms to add a little fine-dine feel to an otherwise rustic homey dish. The results were delicious. Today's picture is a little boring, but as you will see in a couple of days, they got all dressed up for the featured dish on Tuesday.

Porcini, Caramelized Jalapeno Whipped Potatoes

Makes 4-6 servings

1/2 cup dried procini mushrooms
1 1/2 cups boiling water
5 medium red potatoes, skin on, 1 inch dice (approx 4 cups)
1/2 medium yellow onion medium dice
2 medium sized jalapenos, halved, thinly sliced cross-wise seeded
1 teaspoon olive oil
1 tablespoon brown sugar
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 tablespoon Earth Balance vegan butter
3 tablespoons unsweetened soy creamer (I recommend Wildwood Brand)

Rehydrate porcinis in boiling water. Drain reserving all liquid. Chop mushrooms into small dice.

In medium saucepan add potatoes, reserved mushroom liquid and enough water to cover potatoes. Bring to a boil and reduce heat to low and simmer for 20-25 minutes until potatoes are very soft.

While potatoes are simmering, caramelize the onions and jalapenos. In a 10 inch iron skillet or non-stick pan over medium heat add olive oil, onions, jalapenos and brown sugar. Saute for 20 minutes until mixture is golden brown. Set aside.

When potatoes are soft, drain water and return to pan. Add black pepper, garlic powder, salt, smoked paprika, vegan butter and soy creamer. With a hand mixer on low speed, mix until most lumps are gone*. With a wooden spoon or rubber spatula gently mix in caramelized jalapeno mixture and mushrooms. Serve immediately. These can also refrigerated and served later by gently re-heating in a saucepan.

These are excellent on their own, but I could really see dousing them with a cajun gravy. I have another serving suggestion, but you are going to have to come back on Tuesday to check out another tasty chile creation!!

Coarsely chop onions and thinly slice jalapenos.

Here is how they look all caramelized


  1. Ok, I'm making this recipe this week!

  2. These sound like a dream come true!

  3. I'm sure I could eat the entire thing by myself. I love the idea of caramelized jalapenos. Scrumptious!

  4. Thanks guys! They are a special treat. If you like a lot of heat, feel free to double the amount of jalapenos and add another 1 teaspoon brown sugar.

  5. Are we on the same page or what?? They look yummy!

  6. @ Jackie - wait until tomorrow. I've created something especially for you!