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