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Chipotle Mashed Potatoes

Chipotle Mashed Potatoes

Courtesy of US Potato Board 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time • Serve with beef tenderloin and sauteed summer squash.
Ingredients
3 medium (5 to 6-oz.) white potatoes
6 Tbsp. non-fat milk
6 Tbsp. shredded Monterey Jack cheese
11/2 tsp. minced canned chipotle peppers in adobo sauce
1 tsp. ground cumin
2 Tbsp. chopped fresh cilantro
salt and pepper to taste

Directions:

1. 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 min. 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.

Nutrition:

Calories: 131; Cholesterol: 10mg; Total Carbs: 20g; Fiber: 2g; Protein: 5g; Sodium: 221mg; Potassium: 417mg;
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