Disclosure: This is part of a sponsored collaboration with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.
My dad comes from a long line of excellent cooks. Even he has the touch that makes food so dreamy. As a young girl I would watch the food preparation unfold in his house especially during the holidays. Lots of hands chopping, stirring, whipping, and mashing. My busy eyes would dart from on side of the room to the other. My Grandmother (my dad’s mom, who was born and raised in Tijuana) was the one mostly running the ship. Small and fragile, but tough as nails, and most certain of her role in the kitchen…. I could never take my eyes off of her. She was the queen of bringing things together in a flash. I often saw her drinking milk and knew that if I drank it too it would fuel me for a better future and maybe I would be a good cook like her one day.
During the holiday season my grandmother would prepare all the traditional foods of her culture, but she was married to my grandfather who happened to be Caucasian (hence my last name is Presley) so naturally she would also prepare either a turkey or ham to please him. All of this was ordinary, but what made the meal extraordinary was the Creamy Cheddar Chipotle Mashed Potatoes she would make on the side. Holy holy holy… They would melt in your mouth and ring in just the right amount of heat to tickle your tongue but balance that heat with the sharpness of cheddar. Yes, my kind of holiday magic would come in the form of a mashed potato. That is one of the dishes I learned from my Grandmother, and am proud that I come from a long line of cooks.
Ingredients for creamy cheddar chipotle mashed potatoes:
- 8 – russet potatoes (peeled and boiled)
- 1 – heaping tablespoon minced garlic
- 1 – cup whole milk
- 2 – tablespoons butter
- 1 1/2 – tablespoons chipotle pepper in adobo sauce (minced)
- 1 – cup cheddar cheese
- salt and pepper to taste
- In a large pot over a medium flame filled halfway with water, bring to a boil.
- Boil potatoes for 20 to 25 minutes or until fork tender.
- Drain water from potatoes.
- With a potato smasher, mash potatoes.
- Add in garlic. Mix to combine.
- Add in milk, and butter. Mix to combine.
- Mix in chipotle pepper.
- Add in cheese and mix well until completely combined.
- Sprinkle in salt and pepper to taste.
Also I will be taking part of a 10 day photo challenge starting tomorrow, Dec. 10th…. join in on the fun by following the hashtag #TomaLeche on Instagram, or do better get involved by posting your own photos! Here’s the schedule!