Chorizo Mashed Potatoes

Chorizo Mashed Potatoes

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Chorizo Mashed Potatoes

Makes 6 Servings

These heirloom mashed potatoes are sweet and creamy up front, with lot of spice at the finish. Is there any savory recipe chorizo can’t improve?

INGREDIENTS
  • 2 ½ pounds either German Butterball Potatoes (for a creamy/smooth mash) or Austrian Crescent Potatoes (for a rustic/chunky mash)
  • 1 Cinnamon Stick
  • 1 Fuji, Gala, or Braeburn Apple
  • 8oz of Chorizo (bulk or link chorizo removed from its casing)
  • 3 Whole Garlic Cloves, peeled
  • 3 cups Whole Milk
  • 1 cup Heavy (whipping) Cream
  • Olive oil
  • Salt to taste

DIRECTIONS

1

Peel and rough chop the potatoes into roughly equal-sized pieces (you can leave the peels on if you prefer).
cutting-potatoes
2

Peel the apple. Slice the flesh off of the core and cut it into a small dice.

peeling-an-apple

3

Heat a small amount of olive oil in a frying pan, and add the chorizo. Break it up into small pieces and cook over medium heat to render out the fat.
cooking-chorizo
4

In a pot or deep pan combine the milk, cream, apple, garlic cloves, cinnamon stick, and potatoes. Bring to a simmer.

cooking-potatoes-apples

5

Once the chorizo has finished rendering, remove it from the pan and reserve.

rendered-chorizo

6

Simmer the potatoes for 20-25 minutes, stirring occasionally, until tender (the amount of time depends on the size you cut them to).

simmered-potatoes

7

Strain off the excess liquid (about 1-1 ½ cups) and remove the cinnamon stick. Mash the potatoes, adding some of the liquid back in as necessary to achieve your desired consistency. Season with salt.

mashing-potatoes

8

Fold in the chorizo.

folding-chorizo-mashed-potatoes

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