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Chipotle and Roasted Garlic Mashed Potatoes
- ¾ teaspoon salt
- 4 pounds russet, golden, or baking potatoes, peeled and quartered
- 1½ tablespoons unsalted butter
- ½ head garlic, roasted (see Notes)
- ¾ cup milk (skim for lowest fat or evaporated skim for a richer flavor)
- 2 dried chipotle chiles, reconstituted and minced
Directions:View on Cookstr
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