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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (186g) Recipe makes 12 servings The following items or measurements are not included below: 7 ounces chipotle chiles in adobo |
||
| Calories 191 | ||
| Calories from Fat 38 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 313mg | 13% | |
| Potassium 612mg | 17% | |
| Total Carbohydrate 31.9g | 10% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 2.2g | ||
| Protein 6.9g | 13% | |
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Daughter in law made these for a special dinner, everyone loved them. Very good taste! From Cooking Light.
SERVES 12
Ingredients
- 1 (7 ounce) can chipotle chiles in adobo
- 4 lbs cubed, peeled yukon gold potatoes
- 6 cloves garlic, peeled
- 1 1/2 cups shredded reduced-fat sharp cheddar cheese
- 3/4 cup 2% low-fat milk or 1% low-fat milk
- 3 tablespoons butter, softened
- 1 teaspoon salt
Directions
1
Remove 1 chile and 1 tablespoon adobo sauce from can.2
(more if you wish, to taste) Chop chile to measure 1 tablespoon.3
Reserve remaining chiles and adobo sauce for another use.4
Place potato and garlic in a large dutch oven, cover with water and bring to boil.5
Cook 15 minutes or until potato is tender, Drain.6
Return potato mixture to the dutch oven.7
Add chopped chile and adobo sauce, cheese, and remaining ingredients.8
Mash to desired consistency with a potato masher.9
Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Mrs. Moon
On Oct 11, 2005
These were incredible. Next time I will try adding some bacon to it. Thanks for posting this great recipe!
From: Kumquat the Cat's friend
On Mar 30, 2005
So many people on recipezaar were extolling the virtues of chipotle chiles so I bought a can and this was the first recipe I tried using them. Very tasty, the cheddar and chiles seemed to complement one another well. Yes the colors were very pretty too. I wasn't sure whether I was supposed to mash the garlic in with the rest of the potatoes so I took them out this time but you'll probably want to leave them in as I will be doing next time. (If I had read the reviews more carefully I probably would have left them in.) Took some of the leftovers to work for lunch today. Mmm!
From: Starrynews
On May 17, 2008
Interesting blend of flavors! The chiles certainly turn up the heat. I omitted the salt and used fat free sour cream instead of butter. Thanks for sharing!
From: Little_Sister
On Apr 30, 2008
These were great! Loved the kicked up taste that the chipotles added. Cut down to 4 servings. Used Fat Free Half & Half instead of milk since that's what I had on had. Used two chipotles and a little extra adobo. We like things spicy. Also, accidentally minced up the garlic. Served with Honey-Garlic Grilled Chicken (Honey-Garlic Grilled Chicken) and a salad. Terrific!
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