Ingredients
1.5 pounds potatoes, russet or yukon g
olds peeled and cut into large chunks
2 garlic cloves
1 stick butter 1/4 cup, plus more for serving
0.5 cup whole milk
1/2 teaspoon sea salt
Freshly ground black pepper
2 tbsp cream cheese
Toppings
Black beans
Fire roasted corn
Jalapeno slices
Chopped cilantro
Lemon slices
Chipotle sauce
Instructions
Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with a tablespoon of salt.
Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
Begin to mash the potatoes and garlic with a potato masher. When they are partially mashed, add the butter, milk, salt, and several grinds of pepper. Continuing mashing until the potatoes reach your desired consistency , then use a spatula or wooden spoon to fold in the cream cheese.
Season to taste and serve topped with butter, black beans, corn, jalapenos and cilantro. Enjoy
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