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Spicy Southwest Smashed Potatoes with White Cheddar

Yield 12 servings (serving size: 2/3 cup)


  • 3 pounds peeled baking potatoes, cut into 1-inch pieces
  • 1 1/4 teaspoons salt, divided
  • 2 tablespoons butter
  • 3/4 cup (3 ounces) shredded extra-sharp cheddar cheese
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ancho chile powder
  • 1/3 cup half-and-half
  • 5 garlic cloves, crushed
  • 3 coarsely chopped serrano chiles
  • 1 (8-ounce) container reduced-fat sour cream

Nutrition Information

  • calories 192
  • caloriesfromfat 35 %
  • fat 7.5 g
  • satfat 4.8 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 5.3 g
  • carbohydrate 25.4 g
  • fiber 2.7 g
  • cholesterol 23 mg
  • iron 1.3 mg
  • sodium 287 mg
  • calcium 100 mg

How to Make It

  1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

  2. Add cheese, cumin, and chile powder to potato mixture; stir until cheese melts. Remove from heat.

  3. Combine half-and-half, crushed garlic cloves, and chopped serrano chiles in a small saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 10 minutes. Strain mixture through a sieve over bowl; discard solids. Stir half-and-half into potato mixture; cook over low heat 30 seconds or until thoroughly heated, stirring frequently. Remove from heat; stir in sour cream.