Chipotle Cheddar Mashed Potatoes
Creamy Chipotle Cheddar Mashed Potatoes are loaded with smoky chipotle peppers, melted cheese, and bold flavor. The perfect side dish.
Servings: 8 servings
Equipment
- large pot
- serving dish
Ingredients
- 2 pounds potatoes peeled and cubed
- 2 tablespoons butter softened
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1-2 chipotle peppers in adobo sauce minced (according to desired spice level)
- ½ cup shredded Cheddar cheese
- ¼ cup sour cream
- ¼ cup heavy cream or milk
- ¼ cup chopped fresh cilantro
Instructions
- Place the potatoes in a large pot and cover with water.2 pounds potatoes
- Bring to a boil over high heat.
- Reduce the heat to medium-low, cover, and simmer for about 20 minutes or until the potatoes are fork-tender.
- Drain the potatoes and allow them to steam dry for 1-2 minutes.
- Return the potatoes to the pot.
- Add the butter, salt, black pepper, and chipotle peppers. Mash until the desired consistency is reached.2 tablespoons butter, 2 teaspoons salt, ½ teaspoon ground black pepper, 1-2 chipotle peppers in adobo sauce
- Fold in the Cheddar cheese, sour cream, heavy cream, and cilantro.½ cup shredded Cheddar cheese, ¼ cup sour cream, ¼ cup heavy cream or milk, ¼ cup chopped fresh cilantro
- Stir until the cheese is melted and everything is well combined.
- Serve immediately.
Notes
🥡 STORAGE: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
Allow the potatoes to cool completely before refrigerating.
♨️ REHEATING: Reheat in the microwave in 30-second intervals, stirring between each interval.
Reheat on the stovetop over low heat, adding a splash of milk or cream as needed.
Stir occasionally until heated through.
❄️ FREEZING: Freeze in freezer-safe containers or freezer bags for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Stir well after reheating to restore the creamy texture.
💡 TIPS FOR BEST RESULTS: Start the potatoes in cold water for even cooking.
Allow the potatoes to steam dry after draining to remove excess moisture.
Warm the milk or cream before adding it to the potatoes.
Shred your own cheese for the smoothest melting texture.
Add chipotle peppers gradually until the desired heat level is reached.
Taste and adjust the seasoning before serving.
Avoid overmixing, which can make mashed potatoes gummy.
🍳 ALTERNATE COOKING METHODS: Cook the potatoes in an Instant Pot using a steamer basket until fork-tender.
Use a hand mixer for extra-smooth mashed potatoes.
Prepare the potatoes ahead of time and keep them warm in a slow cooker on the WARM setting.
♻️ LEFTOVERS: Use leftovers as a topping for shepherd's pie.
Make potato cakes or potato pancakes.
Add to breakfast hash.
Use as a topping for casserole recipes.
Serve alongside eggs for breakfast.
📝 NOTES: Steam drying the potatoes after draining helps create fluffier mashed potatoes.
Freshly shredded Cheddar cheese melts more smoothly than pre-shredded cheese.
Add additional milk or cream if a thinner consistency is desired.
Use Yukon Gold potatoes for an extra creamy texture.
One chipotle pepper provides mild heat, while two create a medium spice level.
Add a teaspoon of adobo sauce for additional smoky flavor.
Garnish with extra Cheddar cheese, cilantro, or sliced green onions before serving.
This recipe can be prepared up to 1 day in advance and reheated before serving.
Nutrition
Calories: 166kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 658mg | Potassium: 503mg | Fiber: 3g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 1mg
