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Ancho Mashers

Yield Makes 8 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Jeffrey's, Austin, Texas