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.