- 2 1/2 pounds russet potatoes, peeled, cut into large pieces
- 4 garlic cloves, peeled
- 1 cup grated sharp white Cheddar cheese
- 1/2 cup milk or cream
- 2 tablespoons chopped canned Chipotle chilies in adobo sauce
- 2 tablespoons butter
- Salt and freshly ground pepper
Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper.