Ancho Mashers

Recipe from

Southern Living


8 medium Yukon gold potatoes (about 4 pounds)
1/2 onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1 ancho chili, seeded
1 chipotle chile in adobo sauce, stemmed and seeded
1/2 tomato, quartered
1 teaspoon sugar
Salt to taste
3/4 cup whipping cream
1/4 cup half-and-half
1/2 cup butter
Pepper to taste


Peel and quarter potatoes. Bring potatoes and salted water to cover to a boil in a Dutch oven; cook 20 to 30 minutes over medium heat or until tender. Drain.

Sauté onion and garlic in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Add chiles, tomato, and sugar; cook 2 to 4 minutes or until chiles begin to soften.

Transfer mixture to a blender, and process until smooth, stopping to scrape down sides. Pour mixture through a wire mesh strainer into a bowl. Salt to taste.

Beat potatoes, whipping cream, half-and-half, and butter at medium speed with an electric mixer just until smooth. Spoon chile puree over mashed potatoes, and gently swirl with a knife for a marbled effect. Add pepper to taste.