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Out of the Frying Pan
CROWD-PLEASER • DELUXE
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Ancho Bock Beer Smashers

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.

 

 

 

 

 

source: Suzanne Link

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