Roasted Anaheims Mashed With Yukon Gold Potatoes and Chipotle Chilies

3 pounds Yukon gold potatoes, peeled and quartered
3/4 cup warmed half-and-half
1 tablespoon Dijon mustard
2 Anaheim chilies, roasted, peeled, stemmed, seeded and diced
1 chipotle chili in adobo sauce (including seeds), stemmed and diced (see note)
2 tablespoons unsalted butter
2 teaspoons olive oil
1 small onion, peeled and minced
3 garlic cloves, peeled and minced
2 teaspoons ground cumin
Salt, to taste
Freshly ground black pepper, to taste

Place the potatoes in a medium saucepan, cover with cold water and bring to a boil. Cook until just tender when pierced with a fork, 10 to 15 minutes.

Preheat oven to 375 F. Drain potatoes and place them on a baking sheet. Place pan in oven and bake for about 10 minutes to dry potatoes. Remove potatoes from oven and transfer them to a large bowl. Add the half-and-half and, using a potato masher, mash with potatoes. Add the mustard and chilies and mix well. Set aside.

In a small saute pan, heat the butter and olive oil over medium heat. Add the onion and garlic and saute for about 5 minutes to soften. Add the cumin and continue cooking briefly, about 1 minute. Stir onion mixture into potatoes and mix well. Season to taste with the salt and pepper. Transfer mashed potatoes to a 2-quart, ovenproof casserole. (Potatoes can be made up to this point and refrigerated in a covered container up to 24 hours ahead) About 30 to 40 minutes before serving, remove from refrigerator and bake in a moderate oven (350 to 375 F) until hot, about 30 minutes. Serve warm.

Makes 4 to 6 servings.

NOTE: Chipotles "in adobo sauce" can be found in the canned-food section of supermarkets where other canned chilies and salsas are sold. Before using a chipotle, rinse off outer layer of sauce. You will have quite a few chipotles left over; repackage and store in refrigerator for up to a week, or freeze for several months.

— Recipe adapted from "Caprial's Bistro-Style Cuisine," by Caprial Pence.


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