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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