Mexican Potato
The Many Faces of Mexican Potato Preparation
The Mexican potato dishes which have become such a tasty and sought after American tradition more frequently flatter the dinner and banquet tables across the country. What is it about Mexican potato dishes that we love so much? Well, our answer will most likely be the immense, bursting, festive flavors of the dishes prepared in this style, and you will find the basic plans for the most standard Mexican potato dish below. Be prepared, for although there are ways of creating this dish which are heart healthy and lactose free, this bold and sinful addition is absolutely loaded with flavorful, fattening delights. Get ready to have some fun, eat like royalty, and worry about it later.
The potato itself is nearly as fattening a food as one could hope to set eyes on. With barely an ounce of nutrition within it aside from the skin, and being composed almost entirely of starch and carbohydrate, the potato is a vegetable that many calorie counters steer clear of. We, however, are going to be so bold as to throw these statistics under the bus and carry on in good old fashioned style, creating a delectable Mexican potato dish that our families and friends will talk about for years to come. Let us combine some of the finest in fattening ingredients, shall we? For starters, you will need 2 ½ pounds of Idaho russet potatoes, cubed into one inch pieces and settled in water to avoid browning and tainting prior to use.
Next, find a roasted head of garlic, one stick (¼ cup) of room temperature butter, one cup of shredded white cheddar cheese, 4 ounces of cream cheese, and 1 ½ teaspoons of finely chopped chipotle pepper. Squeeze the roasted garlic out of the shell and mince it up. Boil your potato cubes in salted water for about 25 minutes, or until completely fork tender but not falling apart in the water. Strain the potatoes in a colander and then transport them to a large mixing bowl. At this point, you can add all of your Mexican potato ingredients into the potatoes and beat them all together with an electric mixer. The proper consistency will be a fine and light texture which holds nicely when shaped.
You can also create a Mexican potato bake using all of the above mentioned ingredients. You will want to roast your potatoes on a cookie sheet after brushing them with olive oil to begin this dish, however. Roast them in a 375 degree oven for about 15 minutes, and then incorporate the potatoes with all of the ingredients in a ceramic casserole dish. Bake this concoction for about twenty minutes at 350 degrees, and then stir it well before serving.