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Originally published August 27, 2008 at 12:00 AM | Page modified August 27, 2008 at 11:01 AM

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Recipe: Cheddar/Green Chile Mashed Potatoes

Makes 4 servings plus leftovers3 pounds russet potatoes, peeled 1/4 cup unsalted butter 1 cup whole milk 1 cup shredded sharp cheddar cheese...

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Makes 4 servings plus leftovers

3 pounds russet potatoes, peeled

1/4 cup unsalted butter

1 cup whole milk

1 cup shredded sharp cheddar cheese

1 can (4-ounce) diced roasted mild green chiles, drained

1/2 teaspoon ground cumin

Kosher salt and fresh ground black pepper

1. Boil potatoes. Drain and mash with butter and milk. Stir in cheese and chiles; season with cumin, salt and pepper.

Note: Instead of providing a different recipe for any leftovers you may have, we felt the best way to enjoy these flavorful potatoes would be to simply rewarm them and serve with another meal.

Copyright © 2008 The Seattle Times Company

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