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.
|