Chile-Infused Mashed Potatoes
ACTIVE 30 MIN; TOTAL 50 MIN SERVES 10
For this creamy mash, fragrant dried guajillo and árbol chiles are steeped in half-and-half that gets folded into simmered and riced potatoes. Amp them up with a drizzle of cilantro oil (see below). 3 dried guajillo chiles, stemmed, seeded, and torn into pieces 3 dried chiles de árbol, stemmed and crushed 21/2 cups half-and-half 5 lb. Yukon Gold potatoes, peeled and cut into 1-inch chunks 7 tsp. kosher salt, divided 2 Tbsp. unsalted butter, cubed
1. Place chiles in a medium saucepan over medium, and cook, stirring occasionally, until lightly toasted, about 5 minutes. Stir in half-andhalf, and bring to a simmer. Reduce heat to very low, and let mixture stand, undisturbed, 30 minutes. Pour chile-infused half-and-half through a wire-mesh strainer over a bowl; discard solids.
2. Place potatoes in a large saucepan, and add cold water to cover by 1 inch; bring to a boil over high. Add 1 tablespoon salt; reduce heat to medium, and simmer until tender, about 25 minutes. Transfer potatoes to a colander to drain, shaking off any excess water.
3. Stir together butter and chileinfused half-and-half in a saucepan over medium until butter is melted. Remove from heat. Press potatoes through a potato ricer into saucepan; stir mixture until combined. Season with remaining 4 teaspoons salt, and serve.