Chilpotle Mashed Potatoes
1 head garlic, roasted
2 1/2 lbs. russet potatoes, cut in 1″ pieces
1 C. white cheddar cheese, shredded
4 oz. cream cheese
1/4 C. butter, at room temperature
1 1/2 t. chipotle pepper – minced
Squeeze cooled garlic out of bulb; set aside.
Cook potatoes in a large pot of boiling water until tender, about 25 minutes. Drain.
Add garlic, cheddar cheese, cream cheese, butter and chipotle pepper. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper.
Potatoes can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.
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