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