The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: may 4, 2009
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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Reviewed: mar. 16, 2009
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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: dec. 27, 2008
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.
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Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA
Living In: Danville, Virginia, USA

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