Chipotle Cheddar Mashed Potatoes from Cap City Diner in Columbus, Ohio
6 lbs. potatoes, peeled
2 cups milk
3/4 lb. butter, softened.
1 Tbsp Salt and Pepper
1 cup Yellow Cheddar*
1 Tbsp Chipolte pepper
Boil spuds until fork tender. While boiling, mix together salt, pepper, and chipolte pepper in a small dish. Drain spuds, mix in standing mixer or mash by hand, slowly adding butter, milk, and Cheddar until there are no lumps. Then slowly add in seasoning to taste.
Notes: Cap City is the one restaurant I ALWAYS visit when I go back to Ohio (even if I am only there for a short weekend). All of their food is amazing, but I love these potatoes! I never add the full seasoning as I think they get a little too spicy. Usually, I use about 1/2 to 2/3 of them after they are mixed. I have used both the pre-shredded cheese you can buy and block cheese that I shredded myself; the block cheddar shredded just for these melts in a little easier, but both work just fine if you allow it to fully melt in. Enjoy!
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