• 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 36 garlic cloves

  2. 1/3 cup olive oil

  3. 5 pounds russet potatoes, peeled, cut into 1-inch pieces

  4. 2 cups (about 8 ounces) packed grated sharp white Cheddar cheese

  5. 4 ounces cream cheese, room temperature

  6. 1/4 cup (1/2 stick) unsalted butter, room temperature

  7. 1-1/2 teaspoons minced canned chipotle chilies

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Toss garlic with olive oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.

  2. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain.

  3. Transfer potatoes to large bowl. Add garlic, Cheddar cheese, cream cheese , butter, and chiles . Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

  4. Yield: 8 to 10 servings Comments: Thirty-six garlic cloves may sound like a lot, but they are cooked until mellow in flavor.

  5. Recipe Source: The Inn of the Anasazi , Sante Fe, New Mexico Reprinted with permission.


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