These were a really nice change from traditional potatoes. As other reviewers suggested add the chipotle SLOWLY. The heat can sneak up on you quickly.

I am a very traditional mashed tater person: butter, sr.cream, milk, salt, pepper, maybe a touch of garlic, so, I really went out of my comfort zone to try this recipe. It was great without the cheese! I tried it again with the cheese and didn't care too much for it but I don't like cheese in or on my potatoes. Thanks for sharing a great variation of an old traditional recipe!

I scaled the recipe down, and unfortunately managed to forget the cilantro, but did add bacon - which is a great counterpoint to the smoky spiciness of chipotles, IMO. I also used roasted garlic instead of fresh, and will definitely make this dish again. *Update* - and again, and again - this is a go-to in my house now, I just love it. But I have to give a warning about chipotles in adobo - they seem to have been getting hotter and hotter with each can, it seems. So make sure to start slowly, adding more as necessary to bring the potatoes up to your preferred heat level. And while I don't seed my chipotles, you might if you are more spice-sensitive.

I reduced the recipe and used about 5 medium size potatoes. Used all cheddar cheese, regular milk rather than cream and only 1 chipotle pepper. They were excellent but very spice hot. Would remove the seeds from chipotle peppers if you want less heat and also reduce the amount.