Garlic, White Cheddar and Chipotle Mashed Potatoes
photo by Charmie777
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 36 garlic cloves
- 1⁄3 cup olive oil
- 5 lbs russet potatoes, 1 inch pieces
- 2 cups white cheddar cheese, grated
- 4 ounces cream cheese, room temperature
- 1⁄4 cup unsalted butter, room temperature
- 1 1⁄2 teaspoons chipotle peppers, minced
directions
- Preheat oven to 350°F Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.).
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Reviews
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Great as written but can also be amended. I use 1-2 canned chipotle peppers, minced. Use salted butter or add salt and pepper to taste. Sometimes I use yellow cheddar or colby. Also good with the addition of chopped cooked bacon. For creamy potatoes I add milk or heavy cream. Can also be made as "smashed" potatoes (boil or bake potatoes whole with peels; smash ingredients with potato masher, will result in lumpy rather than creamy potatoes). I usually serve with grilled steak.
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Wow! These are really yummy potatoes. We did think they were a little drier than we like and are used to but that could just be us. I used 3 chipotle peppers minced and found that it was the perfect amount of heat for us. They reheated very well as well. Love the fact that these can be made ahead and kept warm. Very nice! Great recipe Lazyme!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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