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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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