Recipe: New Mexico Garlic Mashed Potatoes (using Cheddar and chiles)

NEW MEXICO GARLIC MASHED POTATOES

6 red potatoes, medium size, washed and quartered (skins left on)
1 head garlic, peeled
Water
1 cup grated and loosely packed cheddar cheese
2 tablespoons milk
3 tablespoons unsalted butter
3/4 teaspoon fresh rosemary needles, finely minced
Salt and freshly ground black pepper to taste
3 teaspoons ground New Mexico chiles or pure chile powder (or to taste)

Put potatoes and garlic in a large pot and add enough water to cover. Cook over medium heat until potatoes are soft, about 25 minutes. Remove from heat and drain water.

Add cheese, milk, and butter and mash until light and fluffy. Add rosemary and salt and pepper to taste. Add ground chiles, 1 teaspoon at a time, until desired heat is achieved. Serve hot.

Makes 4 servings
Source: Jump Up and Kiss Me Cookbook by Jennifer Trainer Thompson