Directions:
- Preheat oven to 350 degrees.
- Put garlic head on large square of aluminum foil and drizzle with oil. Gather foil around garlic, twisting top to close tightly. Bake 60 minutes or until pulp is golden and very soft. When cool enough to handle, break apart cloves and squeeze pulp from each into a small bowl; mash to puree with fork.
- In large pot of boiling, salted water, cook potatoes until tender, about 20 minute Drain well and return to pot.
- Add cheddar cheese, chiptole peppers and garlic puree. Mash to combine, leaving potatoes very chunky. Garnish with jalepeno peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.51 Kcal (1501 kJ) | ||
| Calories from fat | 119.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.23g | 20% | |
|---|---|---|---|
| Cholesterol | 39.69mg | 13% | |
| Sodium | 467.52mg | 19% | |
| Potassium | 805.52mg | 17% | |
| Total Carbs | 46.8g | 16% | |
| Sugars | 9.77g | 39% | |
| Dietary Fiber | 7.4g | 30% | |
| Protein | 14.02g | 28% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 2.5mg | 85% | |
| Iron | 2.8mg | 16% | |
| Calcium | 341.6mg | 34% | |
| Amount Per 100 g | |||
| Calories | 131.91 Kcal (552 kJ) | ||
| Calories from fat | 43.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 20% | |
|---|---|---|---|
| Cholesterol | 14.6mg | 13% | |
| Sodium | 172.02mg | 19% | |
| Potassium | 296.39mg | 17% | |
| Total Carbs | 17.22g | 16% | |
| Sugars | 3.6g | 39% | |
| Dietary Fiber | 2.72g | 30% | |
| Protein | 5.16g | 28% | |
| Vitamin C | 2.1mg | 10% | |
| Vitamin A | 0.9mg | 85% | |
| Iron | 1mg | 16% | |
| Calcium | 125.7mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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