Chorizo Smashed Potatoes

Chorizo Smashed Potatoes
Staff Writer
Chorizo Smashed Potatoes
Jennie-O
Chorizo Smashed Potatoes

Chorizo adds a rich, spicy kick to cheesy mashed potatoes that are ready to eat in just about 25 minutes. Recipe courtesy of Jennie-O.

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8
Servings
253
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Pounds  Yukon gold potatoes, unpeeled
  • 8  Ounces  dry spicy chorizo, diced
  • 1/2  Cup  butter, plus more for greasing
  • 1/2  Cup  chopped chives
  • Salt and white pepper
  • 1  Cup  shredded white Cheddar cheese

Directions

Preheat the oven to 400 degrees F. Wash the potatoes well and place in large saucepan. Cover with cold water. Simmer over medium heat until tender, 20 minutes. Drain.

In a large skillet over medium heat, cook the chorizo in the butter until crispy. Smash the drained potatoes with a potato masher, being careful to not over-mash. Add the smashed potatoes to the skillet with the chorizo and fold until the potatoes are red and the chorizo is evenly mixed. Add in the chives. Season the potatoes with salt and white pepper. Place in a 3-quart greased baking dish. Sprinkle the cheese on top. Bake until the cheese melts, 5 to 7 minutes.

Nutritional Facts

Total Fat
7g
10%
Sugar
12g
13%
Saturated Fat
2g
8%
Cholesterol
35mg
12%
Carbohydrate, by difference
30g
23%
Protein
17g
37%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
122mg
12%
Choline, total
15mg
4%
Fiber, total dietary
5g
20%
Folate, total
38µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
15mg
5%
Niacin
2mg
14%
Phosphorus, P
87mg
12%
Selenium, Se
11µg
20%
Sodium, Na
728mg
49%
Water
52g
2%
Zinc, Zn
1mg
13%

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.