Chipotle Mashed Potatoes

  • Yield 4 servings
  • Prep 10 mins
  • Cook 15 mins

Chipotle peppers add a kick to a everyone’s favorite side—mashed potatoes.

United States Potato Board


3 medium (5- to 6-ounce) white potatoes
1/3 cup nonfat milk
1/3 cup shredded Monterey Jack cheese
2 tablespoons light sour cream
1 1/2 teaspoons minced canned chipotle peppers in adobo sauce
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Salt and pepper


  1. Leave skin on or peel potatoes and cut into 1-inch chunks. Place in medium saucepan and add enough water (or reduced-sodium broth) to cover. Set pan over high heat and bring to a boil. Boil for 10 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. 
  2. Mash with potato masher or fork. Stir in milk, cheese, sour cream, chipotle peppers, cumin, and cilantro. Season with salt and pepper.

Recipe courtesy of the United States Potato Board



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