Chipotle and cheddar mashed potatoes recipe

Ingredients

• 3 pounds Yukon gold potatoes (about 6; peeled if desired), cut into 2-inch chunks
• Kosher salt and black pepper
• 8 ounces Cheddar, grated (2 cups)
• ¾ cup whole milk
• 1 to 2 tablespoons chopped chipotles in adobo sauce

1. Boil the potatoes with 2 teaspoons salt and enough water to cover. Reduce heat and simmer until tender, 20 to 25 minutes; drain.
2. Mash with the Cheddar and milk; season with 1 teaspoon salt and ¼ teaspoon pepper. Fold in the chipotles just before serving.