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Chipolte Chili Mashed Potatoes

Recipe and picture courtesy of Sargento


5 lbs. russet potatoes (6 large), peeled, cut into 1-inch pieces
3 heads roasted garlic
1/2 cup milk
2 cups (8 oz.) Sargento® Fine Cut Shredded Mild Cheddar Cheese
4 oz. cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce



1. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes
2. Drain; return potatoes to same pot
3. Add garlic, milk, cream cheese and butter
4. Mash mixture until smooth
5. Stir in cheddar cheese and chipotle chilies
6. Season to taste with salt and pepper