This dish was inspired by a memorable meal I enjoyed in New Mexico on my honeymoon. The flavors of roasted chiles, garlic, and cream left such an impression that I had to recreate it at home. My wife loved it so much, I reverse-engineered the recipe — and it has since become a special-occasion favorite. These mashed potatoes are rich, smoky, and slightly sweet, with a beautiful red hue and just the right kick of heat.
INGREDIENTS:
4 pounds Yukon Gold or Yellow Finn potatoes, peeled and sliced
3 cloves garlic + 2 more (optional for cream mixture)
3 dried New Mexico chiles
1 dried California chile
1-pint heavy whipping cream
1/2 cup butter (1 stick)
1 tablespoon honey
1 tablespoon brown sugar
Salt and Pepper to taste
METHOD:
Toast the dried chiles briefly over an open flame or in a dry skillet until aromatic. Split open, then carefully remove the seeds and veins (wear gloves or wash hands thoroughly afterward). Tear the chiles into pieces and place in a small saucepan with enough water to cover. Bring to a boil, then turn off the heat and let soak until tender.
Once softened, puree the chiles in a blender with just enough soaking water to create a smooth paste. Set aside.
In a 1-quart saucepan, combine the cream, honey, brown sugar, and the optional 2 cloves of peeled garlic. Bring to a gentle boil, then stir in the butter, a few pieces at a time. Reduce to a bare simmer and whisk in the chile puree. Taste for bitterness — if it seems harsh, stir in a little extra honey to balance. Remove the garlic cloves before using.
Place the potatoes and 3 peeled garlic cloves in a large pot of cold water with 1 tablespoon of salt. Bring to a boil and cook until tender. Drain, then wipe out the pot to remove any residue. Return potatoes to the pot and heat briefly to evaporate excess moisture.
Gradually pour the warm cream mixture into the potatoes while mashing or beating just until smooth. Do not overwork, or the potatoes may become gummy. Adjust seasoning with salt and pepper. If the texture seems dry, add more butter. Serve immediately.
CHEF NOTES:
When done properly, these mashed potatoes will take on a rich, dark terra cotta or deep Indian red color. The honey and cream balance the chile’s smoky heat with just enough sweetness. For extra spice, increase the number of chiles or leave in a few seeds.
YIELD: Serves 4
