HANDBOOK
Chile-Infused Mashed
Potatoes
ACTIVE 30 MIN; TOTAL 50 MIN
SERVES 10For this creamy mash, fragrant dried
guajillo and árbol chiles are steeped
in half-and-half that gets folded into
simmered and riced potatoes. Amp
them up with a drizzle of cilantro oil
(see below).3 dried guajillo chiles,
stemmed, seeded, and torn
into pieces
3 dried chiles de árbol,
stemmed and crushed
21 / 2 cups half-and-half
5 lb. Yukon Gold potatoes,
peeled and cut into 1-inch
chunks
7 tsp. kosher salt, divided
2 Tbsp. unsalted butter, cubed- Place chiles in a medium sauce-
pan over medium, and cook, stirring
occasionally, until lightly toasted,
about 5 minutes. Stir in half-and-
half, and bring to a simmer. Reduce
heat to very low, and let mixture
stand, undisturbed, 30 minutes.
Pour chile-infused half-and-half
through a wire-mesh strainer over a
bowl; discard solids. - Place potatoes in a large sauce-
pan, and add cold water to cover by
1 inch; bring to a boil over high. Add
1 tablespoon salt; reduce heat to
medium, and simmer until tender,
about 25 minutes. Transfer pota-
toes to a colander to drain, shaking
off any excess water. - Stir together butter and chile-
infused half-and-half in a saucepan
over medium until butter is melted.
Remove from heat. Press potatoes
through a potato ricer into sauce-
pan; stir mixture until combined.
Season with remaining 4 teaspoons
salt, and serve.
Puree 2 cups loosely packed fresh cilantro leaves,^1 / 2 cup canola oil,^1 / 2 cup extra-virgin olive oil, and 2
ice cubes in a blender until smooth. Season with salt to taste. Drizzle some oil on mashed potatoes just
before serving; pass the remaining oil at the table.CILANTRO OIL
DRIZZLE42 NOVEMBER 2018
PHOTOGRAPHY: JOHNNY MILLER; FOOD STYLING: MARIAN COOPER CAIRNS; PROP STYLING: HEATHER CHADDUCK HILLEGAS