Ingredients

Instructions

  1. Preheat oven to 350°F
  2. In a large pot, boil potatoes in water until tender but not falling apart, about 20-25 minutes.
  3. Drain potatoes and mash with the butter and milk. I use my hand mixer.
  4. Add salt and pepper to taste.
  5. In a large bowl combine potatoes, Gouda, garlic and chipotle peppers; mix well.
  6. Put potatoes into a 4 quart casserole and bake, covered, for 45 to 55 minutes stirring once.
  7. I like to uncover the potatoes the last 15 minutes or so of baking time to brown the top a little.
  8. Potatoes can be made ahead. Mix as above, do not bake. Cover and refrigerate up to 24 hours. Bake as directed or until potatoes are heated through.