Chipotle Mashed Potatoes

United States Potato Board
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins


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


  1. 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. 
  2. 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