Southwestern Smokey Mashed Potatoes |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Creamy, smokey and spicy. Great when paired with roasted meats and a sweet veggie like corn or carrots. Ingredients:
5 lbs potatoes, peeled and quartered |
1/2 cup butter |
1/2 cup milk (a bit more or less to obtain your desired consistency when mashing the potatoes) |
8 ounces smoked gouda cheese, shredded |
3 garlic cloves, minced |
2 chipotle chiles in adobo, finely chopped |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350°F
2. In a large pot, boil potatoes in water until tender but not falling apart, about 20-25 minutes.
3. Drain potatoes and mash with the butter and milk. I use my hand mixer.
4. Add salt and pepper to taste.
5. In a large bowl combine potatoes, Gouda, garlic and chipotle peppers; mix well.
6. Put potatoes into a 4 quart casserole and bake, covered, for 45 to 55 minutes stirring once.
7. I like to uncover the potatoes the last 15 minutes or so of baking time to brown the top a little.
8. Potatoes can be made ahead. Mix as above, do not bake. Cover and refrigerate up to 24 hours. Bake as directed or until potatoes are heated through.
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