Have leftover mashed white potatoes and don't want a second-day serving of same-old, same-old? Be creative, try this:

Cheddar-Chipotle Mashed Potatoes Recipe

DIRECTIONS

3 cups mashed white potatoes*
1/2 cup cheddar cheese, shredded*
1 tablespoon canned chipotle peppers, finely chopped
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon dill
1/2 teaspoon rosemary
Salt and black pepper to taste
1/2 cup of milk if necessary (if potatoes are too thick)

DIRECTIONS

Add chipotle peppers, onion and garlic flakes, dill and rosemary to 3 cups of mashed potatoes. If you need a bit of milk to loosen the potatoes, do so now. Add cheddar cheese and blend. Add salt and pepper to taste. Spoon mixture into oven proof dish and place under broiler until lightly browned. Great with pork chops or steak and a spinach salad.

Serves 5 or 6

Hint
*You may want to use a good brand of instant mashed potatoes for this recipe. I recommend Betty Crocker brand. Prepare potatoes according to package directions, then proceed with recipe.
*Buying packaged shredded cheddar cheese makes this chore easy, just open and pour; however, you can save money by shredding bulk cheese yourself.

Recommended:
Two good cook book for potato recipes-neither cook book is filled with fancy recipes, but they are good. Williams-Sonoma Collection: Potato and Nika Hazelton's Way with Vegetables: The Unabridged Vegetable Cookbook. There are only a few pages pertaining to white potatoes but the recipes are excellent. This cook book is difficult to find, you may be able to find one from an Amazon's seller or at flea market or book sale. It is worth looking for.