Garlic, Chipotle Chili & Cheddar Mashed Potaotes
Prep Time: 15
Cook Time: 45
Serves: Serves: 8
Ingredients
- 5 lbs. russet potatoes (6 large), peeled, cut into 1-inch pieces
- 3 heads roasted garlic*
- 1/2 cup milk
- 2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese
- 4 oz. cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce**
Directions
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same pot. Add garlic, milk, cream cheese and butter. Mash mixture until smooth. Stir in cheddar cheese and chipotle chilies. Season to taste with salt and pepper.
Tips
- * To roast garlic, slice top point off each of three bulbs of garlic. Place on a sheet of foil. Drizzle 1 teaspoon olive oil over each head; wrap in foil to cover. Roast at 400°F 45 minutes or until garlic is very soft. Cool. Squeese garlic cloves out of skins.
- Tips **Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.