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Spicy Southwest Smashed Potatoes with White Cheddar

Spicy Southwest Smashed Potatoes with White Cheddar

Cooking Light NOVEMBER 2008

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 35%
  • Fat: 7.5g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.3g
  • Carbohydrate: 25.4g
  • Fiber: 2.7g
  • Cholesterol: 23mg
  • Iron: 1.3mg
  • Sodium: 287mg
  • Calcium: 100mg
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Spicy Southwest Smashed Potatoes with White Cheddar recipe

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