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Ancho Bock Beer Smashers

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

  1. 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.
  2. 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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