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
