Ancho Mashers

Recipe from Southern Living

More 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ancho Mashers Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy