Chipotle Mashed Potatoes

United States Potato Board
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins


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

Nutritional Info *per serving

  • Calories 150
  • Fat 3.5g
  • Saturated Fat 2.5g
  • Cholesterol 10mg
  • Sodium 150mg
  • Potassium 552mg
  • Carbohydrate 22g
  • Sugars 1g
  • Protein 6g