3 medium (5 to 6 ounces) potatoes
6 tablespoons nonfat milk
6 tablespoons shredded Monterey Jack cheese
1 ½ teaspoons minced canned chipotle peppers in adobo sauce
1 teaspoon ground cumin
2 tablespoons chopped cilantro
Salt and pepper to taste
Leave skin on or peel potatoes. Cut into 1-inch chunks. Place potato pieces in medium pot and pour over enough cool water to cover to a depth of 2 inches. Set pan over high heat and bring to a boil. Boil 10 minutes, or until tender. Drain, then return potatoes to the pan and place over medium-low heat 1 to 2 minutes to dry potatoes, stirring occasionally. Mash with potato masher or fork. Mix in milk, cheese, peppers, cumin and cilantro. Season with salt and pepper.
