Chile-In­fused Mashed Pota­toes

Food & Wine - - NOVEMBER RECIPES -


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.

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