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Chipotle-Cheddar Mashed Potatoes

Source of Recipe


Cooking Light-12/01






List of Ingredients



• 1 (7 ounce) can chipotle chiles in adobo sauce
  
• 4 pounds cubed peeled Yukon gold potato
  
• 6 cloves garlic, peeled
  
• 1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
  
• 3/4 cup 1% low-fat milk
  
• 3 tablespoons butter, softened
  
• 1 teaspoon salt
  






Instructions



1. Remove 1 chile and 1 tablespoon adobo sauce from can. Chop chile to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
   
   
2. Place potatoes and garlic in a large Dutch oven; cover with water, and bring to a boil. Cook 15 minutes or until potato is tender. Drain. Return potatoes to the Dutch oven. Add chopped chile and adobo sauce, cheese, and remaining ingredients. Mash to desired consistency with a potato masher. Cook for 3 minutes over medium heat or until thoroughly heated, stirring constantly.
   
   
3. Servings: 12
   
   
4. serving size: 3/4 cup. 202 cal, 4.3g fat, 5.1g pro, 36.6g carb, 2.8g fiber, 13mg chol, 0.6mg iron, 356mg sod, 158mg calc.