Chipotle Mashed Potatoes
- Yield: 4 servings
- Prep: 10 mins
- Cook: 15 mins
Ingredients
- 3medium (5- to 6-ounce) white potatoes
- 1/3cup nonfat milk
- 1/3cup shredded Monterey Jack cheese
- 2tablespoons light sour cream
- 1 1/2teaspoons minced canned chipotle peppers in adobo sauce
- 1teaspoon ground cumin
- 2tablespoons chopped fresh cilantro
- -- Salt and pepper
Instructions
- 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.
Nutritional Info *per serving
- Calories 150
- Fat 3.5g
- Saturated Fat 2.5g
- Cholesterol 10mg
- Sodium 150mg
- Potassium 552mg
- Carbohydrate 22g
- Sugars 1g
- Protein 6g