Chipotle-Cheddar Mashed Potatoes

Chipotle-Cheddar Mashed Potatoes

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 12
  • About This Recipe

    “Daughter in law made these for a special dinner, everyone loved them. Very good taste! From Cooking Light.”


  • 1 (7ounce) cans chipotle chiles in adobo
  • 4lbscubed, peeled yukon gold potatoes
  • 6clovesgarlic, peeled
  • 1 1/2 cupsshredded reduced-fat sharp cheddar cheese
  • 3/4 cup 2% low-fat milk or 3/4 cup1% low-fat milk
  • 3tablespoonsbutter, softened
  • 1teaspoonsalt
  • Directions

  • Remove 1 chile and 1 tablespoon adobo sauce from can.
  • (more if you wish, to taste) Chop chile to measure 1 tablespoon.
  • Reserve remaining chiles and adobo sauce for another use.
  • Place potato and garlic in a large dutch oven, cover with water and bring to boil.
  • Cook 15 minutes or until potato is tender, Drain.
  • Return potato mixture to the dutch oven.
  • Add chopped chile and adobo sauce, cheese, and remaining ingredients.
  • Mash to desired consistency with a potato masher.
  • Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.
  • Reviews

  • “Wonderful tasting potatoes! Definately will be making these again.”

  • “These potatoes are absolutely delicious, I received a can of chipotle chilis in a food swap and this was the 2nd recipe I tried using them. Im hooked!Just by using the one chili gives this dish a nice kick and the cheese and garlic make it a 10 star recipe in my opinion. Very very tasty.Thanks Dorothy for sharing.”

  • “Yum!These are great!Very smokey!They need a little more salt but otherwise are great!Try them!!!Thanks for the great recipe!”

  • “Fabulous!I wanted an out of the ordinary potato recipe for a late summer bbq.This fit the bill perfectly.I prepared it the day before and heated in the oven while the steaks grilled.This got rave reviews!The only change I made was to use seasoning salt in place of the regular salt.Yummy!”

  • “These were great! Loved the kicked up taste that the chipotles added. Cut down to 4 servings. Used Fat Free Half & Half instead of milk since that’s what I had on hand. Used two chipotles and a little extra adobo. We like things spicy. Also, accidentally minced up the garlic. Served with Honey-Garlic Grilled Chicken (Recipe #27652) and a salad. Terrific!”

  • “Interesting blend of flavors!The chiles certainly turn up the heat.I omitted the salt and used fat free sour cream instead of butter.Thanks for sharing!”

  • “These were incredible.Next time I will try adding some bacon to it.Thanks for posting this great recipe!”

  • “So many people on recipezaar were extolling the virtues of chipotle chiles so I bought a can and this was the first recipe I tried using them.Very tasty, the cheddar and chiles seemed to complement one another well.Yes the colors were very pretty too.I wasn’t sure whether I was supposed to mash the garlic in with the rest of the potatoes so I took them out this time but you’ll probably want to leave them in as I will be doing next time.(If I had read the reviews more carefully I probably would have left them in.)Took some of the leftovers to work for lunch today.Mmm!”

  • “I left the peels on the potatoes, and added crumbled bacon.These were wonderful, we served it with strip steaks that had a bleu cheese mushroom sauce and they were a great compliment to them.Thanks for a recipe worth having again. “

  • “These were a big hit — I served them with parmesan ‘chips’ (piles of grated parmesan baked on a silicon mat for 7 mins) and they were the perfect matching for a ribeye and corn/black bean salad. Not too spicy, but with enough spicy/smoky flavor to make them really stand out. The color is spectacular too, the orange of the cheese matched against the red flecks from the adobo.”