1 1/2teaspoons minced canned chipotle peppers in adobo sauce
1teaspoon ground cumin
2tablespoons chopped fresh cilantro
-- Salt and pepper
Leave skin on or peel potatoes and cut into 1-inch chunks. Place in medium saucepan and add enough water (or reduced-sodium broth) to cover. Set pan over high heat and bring to a boil. Boil for 10 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry.
Mash with potato masher or fork. Stir in milk, cheese, sour cream, chipotle peppers, cumin, and cilantro. Season with salt and pepper.