Chipotle Mashed Potatoes

April 19, 2000
Web posted at: 2:33 p.m. EDT (1833 GMT)

From "Salsas that Cook" by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless (Fireside)

6 servings

Ingredients:

• 8 medium (2 pounds) Yukon gold or red-skinned potatoes, peeled or scrubbed well and cut into 1/2 inch chunks
• 1/2 cup Chipotle-Cascabel Salsa
• 1/2 cup milk or half-and-half
• 4 to 6 tablespoons softened butter
• 1/4 cup chopped fresh cilantro
• Salt, about 1 teaspoon

In a large sauce pan, simmer the potatoes in heavily salted water to cover over medium heat until fork-tender, about 20 minutes. Drain the potatoes thoroughly and return them to the pan.

Set the pan over medium heart and add the salsa, milk or half-and-half, butter and cilantro. Mash with an old-fashioned potato masher until they are the texture you like. Taste and season with salt, then scoop into a warm bowl to pass at the table.

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