This spicy, smoky mashed potatoes recipe delivers big Southwestern Sonoran flavor. Yukon Gold potatoes cook in vegetable broth loaded with garlic, dried onion, and chile powder. The broth does triple duty; it flavors the potatoes during cooking, it mashes directly into the potatoes to infuse flavor throughout, and it replaces water in the gravy. After mashing, chipotle in adobo, smoky BBQ rub, liquid smoke, and an generous amount of butter make these the spiciest, creamiest, most flavor-packed spicy mashed potatoes you’ve ever made. Serve the gravy with crumbled sausage, or use Morningstar Farms plant-based patties to make it vegetarian. This recipe appears on Eat This Not That: 17 Chefs Share Their Must-Have Thanksgiving Dishes.
What Makes These Spicy Mashed Potatoes Special?
This Sonoran-inspired recipe for spicy, smoky mashed potatoes builds heat and smokiness in layers. The potatoes simmer in vegetable broth loaded with red chile powder, minced garlic, and dried onion. That same chile-infused broth then mashes directly into the potatoes, replacing cream entirely. It also replaces the water in the gravy, Butter, chipotle in adobo, smoky BBQ rub, and liquid smoke pile on additional layers of heat and smokiness.
Servings: 10
Yukon Gold potatoes cooked in chile and garlic-infused broth, finished with chipotle, liquid smoke, and smoky BBQ seasoning. Lighter than traditional mashed potatoes, but bigger on flavor.
Ingredients
- 5 pounds Yukon Gold potatoes
- 2 boxes, 32-ounces each, vegetable broth or stock.
- 10 cloves of garlic minced
- 2 tablespoons dried chopped onion flakes
- 2 tablespoons New Mexico or ancho (or a combination of the two) red chile powder*
To Finish Potatoes
- 2 cups broth retained from cooking the potatoes approximately
- 6 tablespoons butter preferably grass-fed
- 1 tablespoon diced chipotle chiles in adobo sauce
- 1 tablespoon smoky BBQ seasoning such as Stubb’s BBQ Rub
- ½ teaspoon Arizona Habanero Seasoning optional
- 1 teaspoon Liquid Smoke
- Salt and black pepper to taste
For the Gravy
- 1 packet of McCormick Peppered Country Gravy Mix
- 2 cups broth retained from cooking the potatoes
- 4 sausage patties cooked and crumbled, origin of your choice (turkey, plant-based, pork, etc.)
Instructions
- Wash and peel the potatoes. Cut each of them into 8-piece chunks, then place the potatoes in a large Dutch oven or heavy bottomed pot. Pour in the vegetable broth or stock, then stir in the minced garlic, dried onion flakes and chile powder. Add enough water to cover the potatoes if they are not completely submerged.
- Bring to a boil, then reduce the heat to medium and simmer uncovered until the potatoes are very soft when pierced with a fork, about 25-30 minutes.
- Put a colander inside a large mixing bowl then pour the potatoes and broth into the colander to reserve the broth. Return the potatoes to the Dutch oven and reduce the heat to low. Add about two cups of the broth, a half cup at a time along with the butter and smash the potatoes into the broth until you reach the desired consistency (I personally like my mashed potatoes a little chunky). Stir in the diced chipotle, Liquid Smoke, BBQ seasoning, and habanero seasoning (if using). Taste, then season with salt and ground pepper. Add more BBQ seasoning and/or butter if desired.
- Empty the gravy mix into a small saucepan. Whisk in two cups of the reserved broth, replacing the milk suggested in the packaging directions. Stir in the crumbled sausage, then heat according to the package instructions.
- Plop a generous portion of the mashed potatoes on a large plate. Make a well in the middle with the serving spoon and fill the hole with gravy. Garnish with flaky salt, freshly ground pepper and a shake of BBQ seasoning.
Notes
Frequently Asked Questions
What makes mashed potatoes spicy? Heat in mashed potatoes can come from several sources. This recipe layers New Mexico or ancho red chile powder in the cooking broth, chipotle chiles in adobo, smoky BBQ seasoning, and optional Arizona habanero seasoning for extra fire. Each adds a different kind of heat: the red chile is earthy and slow-building, the chipotle is smoky, and the habanero is sharp and immediate. Use all three for maximum heat or dial back any one of them to suit your preference.
Can I make spicy mashed potatoes without cream? Yes! This recipe proves it. Cooking the potatoes in flavored broth and then using that reserved broth to finish the mash completely eliminates the need for cream. The result is lighter in texture and calories but richer in flavor than a standard cream-based mash. Grass-fed butter adds richness without heaviness. This technique works equally well with vegetable broth for a fully dairy-free version, just skip the butter or substitute a plant-based alternative.
What potatoes are best for mashed potatoes? Yukon Gold potatoes are the best choice for creamy, flavorful mashed potatoes. They have a naturally buttery flavor and a moderately starchy texture that mashes smoothly without becoming gluey. Russet potatoes are fluffier but can turn gummy if overworked. Red potatoes have a waxy texture that holds up well for chunky-style mash. This recipe calls for Yukon Golds and cuts them into 8-piece chunks for even, fast cooking.
What is chipotle in adobo and where can I find it? Chipotle chiles in adobo are smoked and dried jalapeño chiles packed in a tangy tomato-based sauce. They add both smokiness and heat in a single ingredient. Find them in the international or Mexican food aisle of most grocery stores — the La Costeña and San Marcos brands are both excellent. Use just a tablespoon for moderate heat; add more for a bolder smoky kick. Leftovers freeze well portioned into tablespoon-sized amounts in an ice cube tray.
What is a good smoky BBQ seasoning for mashed potatoes? Look for a smoky BBQ rub without sugar. Sugar scorches easily and adds unwanted sweetness to a savory dish. Stubb's BBQ Rub works particularly well in this recipe. Other good options include Trader Joe's BBQ Rub, or any blend that lists smoked paprika and garlic as primary ingredients. The smokiness echoes the chipotle and liquid smoke already in the recipe, creating a layered, complex heat.
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