Chipotle Mashed Potatoes | Print |
(19 votes, average 3.74 out of 5)




Serves 4 to 6

  • 2 pounds medium red or Yukon gold potatoes, peeled if you wish, cut into 1 ½-inch chunks
  • ½ cup Frontera Chipotle Salsa
  • 4 tablespoons softened butter
  • 1 cup shredded Monterey Jack or Mexican four-cheese blend
  • ¼ cup chopped fresh cilantro
  • About 1 teaspoon salt


  1. Put potatoes into a large saucepan with water to cover. Bring to a boil, reduce heat to medium-low; cook until potatoes are fork-tender, about 20 minutes.
  2. Drain and return potatoes to the pot. Set the pot over low heat and add the salsa, butter, cheese, cilantro and salt. Mash with a potato masher until as smooth as you like. Taste and adjust the seasonings.