Chipotle Potato Mash


1.5 Pounds Yukon Gold Potato, chunked

3 Tbsp. Unsalted Butter

1 Teaspoon Fresh Garlic, minced

1 Chipotle Chile Pepper in Adobo, minced

3/4 Cup Heavy Cream

1 Cup Shredded Cheddar

1 tsp. Salt

1/2 tsp. Black Pepper


1. Scrub the potatoes clean (no need to peel them). Chunk into equal sized pieces. Put in a pot and cover with water. Boil over medium-high heat until fork-tender, about 25 minutes. Drain and set aside.

2. Return pan to medium heat and melt butter. Add fresh minced garlic and minced chipotle chile pepper. Cook and stir for 1 minutes. Reduce heat and add heavy cream. Continue to stir until cream is heated.

3. Return potatoes to the pan and mash with a potato masher. Add shredded cheddar and stir until blended. Season with salt and pepper. If potatoes are too stiff, add a little more cream to achieve right consistency.


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