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Chipotle Mashed Potatoes
Courtesy of US Potato Board
Serve With:
Servings: 4
Serve with beef tenderloin and sauteed summer squash. Prep Time: 10 Min. Cook Time: 20 Min. What you need:
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+ 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 What to do:
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.
Nutritional information:
Calories: 131; Cholesterol: 10mg; Total Carbs: 20g; Fiber: 2g; Protein: 5g; Sodium: 221mg; Potassium: 417mg;
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