These south-of-the-border flavors in this chipotle mashed potatoes marry well with a chili-rubbed turkey and cornbread dressing.

Chipotle mashed potatoes

Chipotle mashed potatoes recipe
  • 3 medium (5 to 6-ounce) white potatoes
  • 6 tablespoons nonfat milk
  • 6 tablespoons shredded Monterey Jack cheese*
  • 1 teaspoons minced canned chipotle peppers in adobo sauce*
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • salt and pepper

Leave skin on or peel potatoes. Cut into 1-inch chunks.

Place potato pieces in medium pot and pour over enough water (or reduced-sodium broth) to cover. Set pan over high heat and bring to a boil. Boil 10 minutes, or until tender.

Drain, then shake potatoes over low heat 1 minute to dry. Mash with potato masher or fork.

Mix in milk, cheese, chipotle peppers, cumin and cilantro. Season with salt and pepper.

Calories: 136 Fat: 4g Cholesterol: 10mg Sodium: 224mg Vitamin C: 8% Fiber: 2g Protein: 6g Potassium: 388mg

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About: Recipe and photo courtesy of the United States Potato Board

Original publication date: November 12, 2007

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