Southwestern Smokey Mashed Potatoes

• 5 lbs potatoes, peeled and quartered
• 1/2 cup butter
• 1/2 cup milk (a bit more or less to obtain your desired consistency when mashing the potatoes)
• 8 ounces smoked gouda cheese, shredded
• 3 garlic cloves, minced
• 2 chipotle chiles in adobo, finely chopped
• salt and pepper, to taste

1. Preheat oven to 350u0b0F
2. In a large pot, boil potatoes in water until tender but not falling apart, about 20-25 minutes.
3. Drain potatoes and mash with the butter and milk. I use my hand mixer.
4. Add salt and pepper to taste.
5. In a large bowl combine potatoes, Gouda, garlic and chipotle peppers; mix well.
6. Put potatoes into a 4 quart casserole and bake, covered, for 45 to 55 minutes stirring once.
7. I like to uncover the potatoes the last 15 minutes or so of baking time to brown the top a little.
8. Potatoes can be made ahead. Mix as above, do not bake. Cover and refrigerate up to 24 hours. Bake as directed or until potatoes are heated through.

potatoes, butter, milk, gouda cheese, garlic, chiles, salt

Taken from www.food.com/recipe/southwestern-smokey-mashed-potatoes-200714 (may not work)