Recipes,  Side Dishes

Supper Club: Chipotle-White Cheddar Mashed Potatoes

The other recipe we made for pepper night was a spiced up version of mashed potatoes. We made a few changes – we didn’t peel the potatoes, and we upped the chipotle powder to about 4 teaspoons. Since we were going for a pepper theme, we wanted it to stand out. These were really good, but we think the addition of some garlic would have made them perfect.


Chipotle-White Cheddar Mashed Potatoes
Bon Appétit November 2006

yield: Makes 6 servings

Perfect Mashed Potatoes (recipe follows)

1 cup grated white cheddar cheese
1 to 2 teaspoons of pureed chipotle chiles in adobo.*

*Available at some supermarkets and at Latin markets.

Prepare perfect mashed potatoes . Mash in grated white cheddar cheese and pureed chipotle chiles. Season with salt.

Perfect Mashed Potatoes
Bon Appétit November 2006

yield: Makes 6 servings

2 pounds Yukon Gold or russet potatoes (unpeeled)

1/2 cup whole milk
1/4 cup (1/2 stick) butter

Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.

Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Season with salt.

MacGourmet Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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