Garlic, Chipotle Chili & Cheddar Mashed Potaotes
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
- 1
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.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Yield: Serves: 8
HELPFUL HINTS
- * 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.
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 447
Total Fat 20.0g
Saturated Fat 11.7g
Trans Fat 5.3g
Polyunsaturated Fat 0.8g
Cholesterol 59mg
Sodium 257mg
Carbohydrates 55g
Protein 14g
Dietary Fiber 4g
Vitamin A 109%
Vitamin C 17%
Calcium 262%
Iron 3%
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