Chipotle-Cheddar Mashed Potatoes

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.

Yield: 12 servings (serving size: 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 19%
  • Fat: 4.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.1g
  • Carbohydrate: 36.6g
  • Fiber: 2.8g
  • Cholesterol: 13mg
  • Iron: 0.6mg
  • Sodium: 356mg
  • Calcium: 158mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chipotle-Cheddar Mashed Potatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy