Spicy Double-Smoked Mashed Potatoes | Midwest Living

Spicy Double-Smoked Mashed Potatoes

Spicy Double-Smoked Mashed Potatoes

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  • Makes: 10 to 12 servings
  • Prep 30 mins
  • Cook 20 mins

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  • 3 pounds russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
  • 3 -4 whole peeled garlic cloves
  • 1/4 cup butter
  • 1/2-3/4 cup milk, whipping cream, half-and-half or light cream
  • 1 1/2 cups shredded smoked Gouda cheese
  • 1 -2 teaspoons finely chopped chipotle pepper in adobo sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Melted butter (optional)


  1. In a 4- to 5-quart Dutch oven, cook potatoes and garlic cloves, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
  2. Mash potatoes and garlic cloves with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, Gouda cheese, chipotle pepper in adobo sauce, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.

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