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Chipotle-Cheddar Mashed Potatoes

Yield 12 servings (serving size: 3/4 cup)
Chipotle chiles, smoked jalapeños in a vinegar-based sauce, give this dish subtle heat. Vary the amount used in this recipe to suit your taste, or leave them out completely.

Ingredients

  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 4 pounds cubed peeled Yukon gold potato
  • 6 garlic cloves, peeled
  • 1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 3/4 cup 1% low-fat milk
  • 3 tablespoons butter, softened
  • 1 teaspoon salt

Nutrition Information

  • calories 202
  • caloriesfromfat 19 %
  • fat 4.3 g
  • satfat 2.4 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 5.1 g
  • carbohydrate 36.6 g
  • fiber 2.8 g
  • cholesterol 13 mg
  • iron 0.6 mg
  • sodium 356 mg
  • calcium 158 mg

How to Make It

  1. 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.

  2. 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.