Firecracker Smashed Potatoes

Name: Firecracker Smashed Potatoes
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1 whole head garlic; top trimmed1 teaspoon olive oil3 pounds Idaho or russet potatoes; scrubbedPinch of kosher salt8 ounces Cabot Lite50 Jalapeño Cheddar; grated (about 2 cups)2 tablespoons chopped canned chipotle peppers in adobo sauceCanned slice jalapeno peppers for garnish

– Makes 6 Servings –

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Ingredients

1 whole head garlic, top trimmed
1 teaspoon olive oil
3 pounds Idaho or russet potatoes, scrubbed
Pinch of kosher salt
8 ounces Cabot Lite50 Jalapeño Cheddar, grated (about 2 cups)
2 tablespoons chopped canned chipotle peppers in adobo sauce
Canned slice jalapeno peppers for garnish

Directions

PREHEAT oven to 350°F. Put garlic head on large square of aluminum foil and drizzle with oil. Gather foil around garlic, twisting top to close tightly. Bake 60 minutes or until pulp is golden and very soft. When cool enough to handle, break apart cloves and squeeze pulp from each into small bowl; mash to puree with fork.

COOK potatoes until tender in a large pot of boiling, salted water – about 20 minutes. Drain well and return to pot.

ADD cheddar, chipotle peppers and garlic puree. Mash to combine, leaving potatoes very chunky. Garnish with jalapeno peppers.