If you can't decide between sweet potatoes or regular mashers, why not have both? These may not be as thick as your standard mashed potatoes, but they are considerably more flavorful. These are a signature dish at Hudson's on the Bend restaurant. Just one of dozens of dishes featured in Cooking Fearlessly.

5-6 ancho chili peppers, puréed
2 lbs. Idaho potatoes
1/2 lb. sweet potatoes
1/2 lb. sweet butter, cubed,
1/2 cup heavy cream
1/2 bottle Shiner Bock beer, or any big, malty beer
2 tsps. salt

Cover ancho chilies in water and soak until soft (about an hour). Remove stems, ribs and seeds. Purée with 1/2 cup water in a blender or food processor until relatively smooth.

Peel and boil Idaho potatoes and sweet potatoes until tender. Drain. Warm the beer, cream and butter to slightly above room temperature. Whip the Idaho and sweet potatoes together with an electric mixer. Add cream, chunks of butter one at a time, ancho purée, beer and salt. Keep warm until served.

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Tips & Variations

Hudson's recommends supporting your local microbrewery when choosing your bock beer. On the west coast it's Anchor Steam. On the east try Genesee Cream Ale. If you can't find a locally made beer, Ziegen Bock Amber is nationally available. Just don't use any beer with "lite" in the label.

Cooking Fearlessly advises that cold milk and cold butter cause the starch in the potatoes to seize up, which is the main cause of glutinous mash potatoes.