Here's my southwestern-inspired version of garlic mashed potatoes. The chipotle adds a hearty spicy-smoky flavor that makes this the perfect side dish for roast pork, grilled steaks and other robust main courses. I prefer to use unpeeled potatoes because the skin adds a subtle earthiness and rustic texture that I enjoy in my mashed potatoes. But if you prefer your mashed potatoes to be smoother and creamier, feel free to peel and fully mash the potatoes. You can also reduce the milk to a 1/2 cup and add 1/4 cup half-and-half or even heavy cream for a richer result.
2 lbs russet potatoes, washed well to remove any dirt
3/4 cup milk, heated
3 Tbs olive oil
4 cloves roasted garlic, minced
2 chipotle chiles in adobo, minced
Salt, pepper to taste
Peel the potatoes if desired. Cube the potatoes and place in a large pot. Fill the pot with water, at least an inch or two above the top of the potatoes. Bring to a boil and cook until the potatoes are soft, about half an hour. Drain into a colander, reserving just a little of the potato water. Transfer the potatoes into a large bowl. Add the hot milk, olive oil, garlic and chipotles. Mash until potatoes reach desired consistency and all ingredients are well combined--add some of the reserved potato liquid if the consistency seems too dry. Taste for balance and season with salt and pepper if desired.
Carolina Sauce Company