White cheddar and chipotle mashed potatoes

Yield: 4 Servings

Measure Ingredient
2½ pounds Russet potatoes, peeled, cut
\N \N Into large pieces
4 \N Garlic cloves, peeled
1 cup Grated sharp white Cheddar
\N \N Cheese
½ cup Milk or cream
2 tablespoons Chopped canned Chipotle
\N \N Chilies in adobo sauce
2 tablespoons Butter
\N \N Salt and freshly ground
\N \N Pepper

Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper.

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