Chipotle Cheddar Mashed Potatoes are full of flavor and are the perfect side dish when looking for something irresistibly bold and smoky.
Chipotle Cheddar Mashed Potatoes
Mashed potatoes are amazing, but sometimes they need a bit of a kick, don’t you think? If you agree, this Chipotle Cheddar Mashed Potatoes recipe is right up your alley! The smoky flavor that the chipotle peppers provide isn’t too spicy or harsh – in other words, it’s a new and different way to serve up a classic dish that won’t have your family running from the table!
That’s right … these Chipotle Cheddar Mashed Potatoes are super accessible for those who like a bit of a kick to their meals but don’t like their mouths burning! Chipotle peppers are a kind of pepper that, in my opinion, is a little less hot than jalapenos or tabasco sauce. And in this side dish recipe, the cheese and potatoes temper any extra heat. You can serve these up to your kids no problem (and they’ll adore you for it)!
By the way: if you’ve never had adobo sauce (which you’ll want to use in this recipe), it’s basically a chipotle-based sauce with a few spices added. Like the chipotle peppers themselves, it’s not too hot. At any rate, many brands make adobo sauce at varying spice levels so that you can pick your heat level!!
Recipe for Chipotle Cheddar Mashed Potatoes
- potatoes
- butter
- salt
- ground black pepper
- chipotle peppers in adobo sauce (according to desired spice level)
- Cheddar cheese
- sour cream
- heavy cream or milk
- fresh cilantro
How to make Chipotle Cheddar Mashed Potatoes
Time needed: 40 minutes
How to make Chipotle Cheddar Mashed Potatoes
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Drain and allow to steam dry for a minute or two.
- Return the potatoes to the pot, and mash with the butter, salt, pepper, and chipotle peppers until desired smoothness/chunkiness is reached. Fold in the Cheddar cheese, sour cream, heavy cream, and cilantro until the cheese has melted.
- Serve immediately.
Mashed Potatoes: FAQs
If any questions popped up while you were reading this post, here’s some additional info about this recipe that you’ll want to keep in mind!
Absolutely!! This is just the way I tend to make mashed potatoes. The most important part isn’t the mashed potato base but the chipotle flavor. Stick with the recipe for the peppers/spice/etc and the dish should still taste more or less the same.
It has a minor kick but it isn’t painful in my opinion! Unless you want it burn-in-your-mouth hot, I recommend sticking to black pepper and the chipotle peppers in adobo sauce and not using any other kind of peppers, sauce, or spices! But of course, some of y’all out there are gluttons for punishment and may want something hotter – so if you want to experiment – don’t say I didn’t warn you. 😉
I wouldn’t unless you know what you’re doing – it will affect the spice level and flavor!
The really sharp, strong flavored kind gives extra flavor in my opinion!
How did you like these Mexican potatoes?
Mexican food … how I love you! And I bet y’all love it just as much as I do, right? Comment down below with your thoughts on the flavor and prep for these Chipotle Mashed Potatoes. Did you make any additions? Leave anything out? Was something confusing for you? Let me know, and I’d be happy to help!!
Other recipes you may enjoy
- Instant Pot Mashed Potatoes
- Loaded Mashed Potatoes
- Perfect Mashed Potatoes
- Sweet Potato Casserole
- Garlic Parmesan Parslied Potato Stacks
Chipotle Cheddar Mashed Potatoes
Equipment
Ingredients
- 2 pounds potatoes peeled and cubed
- 2 tablespoons softened butter
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 – 2 chipotle peppers in adobo sauce minced (according to desired spice level)
- ½ cup shredded Cheddar cheese
- ¼ cup sour cream
- ¼ cup heavy cream or milk
- ¼ cup chopped fresh cilantro
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Drain and allow to steam dry for a minute or two.
- Return the potatoes to the pot, and mash with the butter, salt, pepper, and chipotle peppers until desired smoothness/chunkiness is reached. Fold in the Cheddar cheese, sour cream, heavy cream, and cilantro until the cheese has melted.
- Serve immediately.
Notes
- In my opinion, sharp Cheddar cheese gives the best flavor in this dish!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Leave a Reply