Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

Everybody likes mashed potatoes.  The addition of smoky chipotles, white cheddar and roasted garlic makes this fantastic side something to write home about.  The next day I always make potato patties with eggs for breakfast.  Just the aroma of these delicious potatoes will drive your family crazy.

1 bulb of garlic

2-½ lbs. White potatoes, peeled and cut into cubes

2 canned chipotle chiles plus 1 Tbl Adobo sauce (The sauce the chiles come canned in)

1 ½ cups white cheddar cheese, grated

½ cup cream

2 Tbl sweet butter

Salt and fresh ground black pepper to taste

Cut the pointed end off the garlic bulb exposing the end of the individual cloves.  Wrap the bulb in foil and place in a 350 degree oven for 25 to 30 minutes or until garlic is lightly browned and soft.  Meanwhile boil the potatoes in a large pot of salted water for 20 minutes or until tender, remove from heat but leave in the hot water.  Allow the garlic to cool enough to handle and then squeeze out the roasted garlic paste.  Mash the chipotle chiles along with the adobo sauce and set aside.  Remove the potatoes from the hot water and mash well along with 2 tablespoons of the roasted garlic paste.  Immediately mash in the chipotles, cheese, cream and butter until creamy and the cheese is fully melted.  Season to taste and cover until serving.

Serves 6

Christmas dinner mashed potato tip

Okay it's Christmas morning and we're making a simple dinner; Prime Rib, Wellington packets in Filo, Mashed Potatoes with a Red Wine Pan gravy, Green Beans w/ Almonds and assorted cheese fruit, candied nuts, spinach dip...

My Christmas gift to you is in the mashed potatoes... how do you get them perfect?

First what potato? If you are using Russet or "Baking Potatoes," that is fine, just peel them before boiling. If using White Rose, Red or Yukon Gold potatoes you can leave the skin on but it gives a more "rustic " finish. Now, here's the trick, with the white, red, or gold, potatoes, unless very large, do not cut them into pieces... and if large, 4 inches or more, just quarter. If cut into little pieces the surface area allows more starch to be worked into the final product... i.e., gummy mashed potatoes. And with skin removal, you can peel them before hand, but I just boil and then when fork tender, I remove them from the cooking water and then carefully (don't burn your fingers) using a kitchen towel apply thumb pressure and the skin comes right off!

Christmas dinner 2010

Next, what do you add? Heavy Cream, butter, salt and pepper, that's it. For a lower calorie version you can add a little of the cooking water and milk to omit the cream but you take a substantial flavor hit!

Well I've got cooking to do and people to love. My hope is that you have the same, after all the rest is just decoration!

Kathy's Cheese Trays

Merry Christmas

Mad Coyote Joe