Roasted Garlic Chipotle Cheddar Mashed Potatoes2012-11-27
- Serves: 6
- Prep Time: 15m
- Cook Time: 60m
- Ready In: 1:15 h
I love mashed potatoes, and these are the best ones ever. They sound kinda crazy two whole heads of garlic – but the roasting mellows it and they come out rich and delicious. You can use any chipotle peppers but if you can find them in Adobo then they’ll be even better! Add some really good really sharp cheddar and you have the ultimate comfort food!
- 2 1/2 lbs Yukon Gold potatoes - peeled and cubed
- 1 Cup Sharp Cheddar Cheese
- 2 Tablespoon Cream Cheese
- 2 Heads Garlic
- 1 Splash Olive Oil
- 2 Teaspoons Chipotle (in adobo)
- 2 Tablespoons Butter
- Green Onions, chopped
Preheat your oven to 350.
Cut top off of heads of garlic and place each of them on a piece of tin foil. Splash some olive oil on top of the garlic heads. Wrap them up in the foil and throw them into your pre-heated oven and bake for 45 minutes. Let the little bundles of garlic goodness cool, and squeeze out the roasted garlic cloves into a bowl and set aside.
Boil a big pot of water and salted water. Cook your cubed potatoes in the boiling water until tender... about 25 minutes. You'll know they're good when they mash a bit with your fork, but they're not mushy. Drain the potatoes.
Add the cheddar, cream cheese, chipotles, the butter and of course the roasted garlic. Mash up anyway you want- by hand or by using an electronic device but be carefuly - overly mashed potatoes are gluey and gross.
If you wanna take these to the next level, throw them into an oven safe container and top them with some more of that yummy sharp cheddar and broil them for a bit before serving... yum! Garnish with chopped green onions.