Chipotle Smashed Potatoes

I created this recipe to go along with some habanero glazed chicken and fell in love with the spicy flavors and creamy texture.

Step: 1

Place the potatoes into a large pot and cover with salted 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.

Step: 2

Return the potatoes to the pot, and mash with the black pepper, salt, butter, chipotle peppers, and garlic until smooth. Fold in the Cheddar cheeses, mayonnaise, heavy cream, and cilantro until the cheeses have melted.

Per Serving: 171 calories; protein 4.3g; carbohydrates 20.8g; fat 8.1g; cholesterol 25.2mg; sodium 962.7mg.

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One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .