I love mashed potatoes. I love white cheddar cheese. And chipotle chilies make almost anything better (though definitely not ice cream or breakfast cereal). Together, they're a perfect compliment to barbecued pork or steak.
INGREDIENTS
2 pounds Yukon Gold or russet potatoes (unpeeled)
½ cup whole milk
½ stick (4 tbsp) butter
1 cup grated white cheddar cheese
1 to 2 teaspoons of pureed chipotle chiles in adobo
PREPARATION
- 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.
- Mash in grated white cheddar cheese and pureed chipotle chilies. Season with salt.
Serves 6.
