Tuesday, September 21, 2010

Chipotle-Cheddar Mashed Potatoes

I found this meat substitute version of pulled pork by GardeIn and decided I should make it. It was very good, even though it's fake meat. But I needed a side dish, and I needed to make myself feel like I was cooking. So I made these mashed potatoes! Yum yum. It's quite delicious. We decided that these were good, albeit a little too garlicky (I can't believe I said that) and we like the Chipotle-Mashed Sweet Potatoes better. But these were still very yummy. I'd make them again if I had everything on hand.

potatoes

Chipotle-Cheddar Mashed Potatoes
Cooking Light, December 2001

Chipotle chiles, smoked jalapeƱos in a vinegar-based sauce, give this dish subtle heat. Vary the amount used in this recipe to suit your taste, or leave them out completely.

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

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 potato 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 potato mixture 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.

Servings: 12

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