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Found this recipe on the food network website, tryed it and its WONDERFUL!!! We had ours with meatloaf and it was just perfect. Spicy!
2 1/2 pounds russet potaoes, peeled and cut in big chunks 3 cloves of garlic minced 1 cup of white cheddar cheese grated (I used Fontina, it was great) 1/2 cup milk 2 tablespoons canned chipolte chilis in adobo sauce, chopped fine (you'll find these in the latin grocery isle at the supermarket) 2 tablespoons butter (I used more of course) Salt and fresh ground pepper.
Boil potatos and drain. Return to pot, add butter and mash with potato masher. Immediately stir in cheese, milk, garlic and chipoltes. Serve.
Those canned chipoltes are VERY hot...I don't recommend using more than 2 tabls...unless you're really daring. They have a great smokey flavor though!
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From: Eagle Rock, California | Registered: Jan 2005
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