Two kinds of potatoes, cream cheese, and smoky peppers make up this special side-dish casserole. Salty bacon tops it off.
In large saucepan, cook covered potatoes in lightly salted boiling water for 15 to 20 minutes, or until tender; drain. Mash with a potato masher or electric mixer. Add cream cheese, butter, salt and black pepper. Mash the potato mixture until combined. Gently stir in the sour cream, chipotle chile pepper and adobo sauce.
Lightly grease a 2-quart casserole or an 8x8x2-inch baking dish; spoon in mixture.
Bake, uncovered, in 350 degree F oven for 30 to 35 minutes, or until heated through. Top with bacon. Garnish with chives, if you like. Makes 6 to 8 servings.