Southwestern Smokey Mashed Potatoes

Creamy, smokey and spicy. Great when paired with roasted meats and a sweet veggie like corn or carrots.

• Ready In: 1 hr 45 mins
• Serves: 24
• Yields: 1/2 cup

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.