Chipotle Cheddar Mashed Potatoes

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Chipotle Cheddar Mashed Potatoes

 

1 7 ounce can chipotle chiles in adobo sauce ( you

won't use the whole amount)

4 pounds Yukon gold potato, cubed and peeled

6 garlic cloves, peeled

1 1/2 cups shredded reduced-fat extra-sharp cheddar

cheese

3/4 cup 1% low-fat milk or unsweetened soy milk

3 tablespoons butter or margarine, softened

1 teaspoon salt

 

Remove 1 chile and 1 tablespoon adobo sauce from can.

Chop chile to measure 1 tablespoon. Reserve remaining

chiles and adobo sauce for another use.

Place potato and garlic in a large Dutch oven; cover

with water, and bring to a boil. Cook 15 minutes or

until potato is tender. Drain. Return potato mixture

to the Dutch oven.

Add chopped chile and adobo sauce, cheese, and

remaining ingredients. Mash to desired consistency

with a potato masher. Cook for 3 minutes over medium

heat or until thoroughly heated, stirring constantly.

Serves 8.

 

 

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