This is the perfect side dish for ribs, BBQ pork sammiches, and pretty much anything. The mashed potatoes are smooth and creamy, they get a big flavor punch from the cheddar, and the chipotles (smoked jalapenos) give them a bit of spice and some smokiness. The first time I made these, my sister-in-law thought they had bacon in them, because of the smoke flavor that comes through.
The recipe calls for a lot of garlic, but because the garlic boils with the potatoes, it has a very mellow flavor. It deepens the flavor of the potatoes without actually tasting a lot like garlic.
I saw a similar recipe in Cooking Light, although I just throw in butter and cheese all willy-nilly now. So they may not qualify as light. (If you’re eating these with ribs, does it really matter?)
Update: I'm entering this recipe in girliechef's chiles in May giveaway. If you're a fan of chipotles and other chiles, check back for the award-winning recipes. And just check out the blog in general. It's a new discovery for me, and I'm whiling away the hours, reading the archives.
Chipotle-Cheddar Mashed Potatoes
4-5 lbs. potatoes, peeled and cubed
10 cloves garlic, peeled
4 Tbsp. butter
½-¾ c. low-fat buttermilk or skim milk
Salt and pepper to taste (usually a few tablespoons of salt and maybe a teaspoon of pepper)
2 chipotle peppers in adobo sauce, minced
2 tsp. adobo sauce (from the chipotles)
1½ c. cheddar (anything from mild to sharp works well)
Minced parsley or parsley flakes, for garnish
1. Add potatoes and garlic to a large pot of water and bring to a boil. Cook at a rolling boil until potatoes are tender, about 20 minutes. Drain off water and return potatoes to pot.
2. Add butter, milk, salt, and pepper.
3. Mash potatoes with a potato masher. (You could also use a mixer.)
4. Add chipotles, adobo sauce, and cheese. Combine with potatoes.
5. Add more salt and pepper to taste, and spoon potatoes into a serving bowl. Top with a few sprinkles of cheese and parsley.