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Place the potatoes into a large pot and cover with
salted water. Bring to a boil over high heat, then
reduce heat to medium-low, cover, and simmer until
tender, about 20 minutes. Drain and allow to steam
dry for a minute or two.
Return the potatoes to the pot, and mash with the
black pepper, salt, butter, chipotle peppers, and
garlic until smooth. Fold in the Cheddar cheeses,
mayonnaise, heavy cream, and cilantro until the
cheeses have melted.
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