Chili Mashed Potatoes

1. 1

   Heat heavy skillet over moderate heat hot and toast chilies, 1 at a time, pressing down with tongs, a few seconds on each side to make more pliable.

2. 2

   Wearing rubber gloves, seed and devein chilies and coarsely chop.

3. 3

   In a small saucepan bring chilies and 3/4 cup milk just to a simmer and in a blender puree until smooth (use caution when blending hot liquids).

4. 4

   Stir mixture into potatoes, adding more milk if necessary to make creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.