Spicy Southwest Smashed Potatoes With White Cheddar

• 3 pounds peeled baking potatoes, cut into 1-inch pieces
• 1 1/4 teaspoons salt, divided
• 2 tablespoons butter
• 3/4 cup (3 ounces) shredded extra-sharp cheddar cheese
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ancho chile powder
• 1/3 cup half-and-half
• 5 garlic cloves, crushed
• 3 coarsely chopped serrano chiles
• 1 (8-ounce) container reduced-fat sour cream

1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
2. Add cheese, cumin, and chile powder to potato mixture; stir until cheese melts. Remove from heat.
3. Combine half-and-half, crushed garlic cloves, and chopped serrano chiles in a small saucepan; cook over medium-high heat to 180u0b0 or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 10 minutes. Strain mixture through a sieve over bowl; discard solids. Stir half-and-half into potato mixture; cook over low heat 30 seconds or until thoroughly heated, stirring frequently. Remove from heat; stir in sour cream.

baking potatoes, salt, butter, cheddar cheese, ground cumin, ancho chile powder, garlic, serrano chiles, sour cream

Taken from www.myrecipes.com/recipe/spicy-southwest-smashed-potatoes-with-white-cheddar (may not work)