Chipotle-Cheddar Mashed Potatoes
2 1/2 pounds Yukon Gold potatoes, with skins, scrubbed and cut into 1-inch cubes
2 1/2 teaspoons salt
1 cup milk
2 tablespoons butter
1/8 teaspoon ground cinnamon
1 cup shredded sharp white cheddar cheese (4 ounces)
2 canned chipotle chiles in adobo, chopped (1 tablespoon chopped)
1 teaspoon adobo sauce from canned chipotle
1. In large saucepan, combine potatoes, 2 teaspoons salt and enough cold water to cover potatoes. Bring to a boil over high heat. Reduce heat to medium; gently boil for about 30 minutes or until fork-tender.
2. In small saucepan, combine milk, butter, cinnamon and remaining salt. Bring to a boil. Set aside.
3. Drain potatoes. Return potatoes to saucepan. Place over medium heat; toss about 1 minute to dry out. Remove from heat. Add cheese; stir to combine. Add milk mixture, chipotle and adobo sauce. Mash.