Ancho Mashers

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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Ingredients:

8 medium Yukon gold potatoes
1/2 onion, chopped
2 garlic cloves, chopped
2 Tbsp. olive oil
1 ancho chile, seeded
1 chipotle chile in adobo sauce, stemmed and seeded
1/2 tomato, quartered
1 tsp. sugar
salt to taste
3/4 cup whipping cream
1/4 cup half-and-half
1/2 cup butter
pepper to taste

Instructions:

Peel and quarter the potatoes. Bring the potatoes and salted water to cover to a boil in a Dutch oven and cook for 20-30 minutes over medium heat or until tender. Drain.

Saute the onion and garlic in hot oil in a large skillet over medium-high heat for 2 minutes or until tender. Add the chiles, tomato, and sugar cook for 2-4 minutes or until the chiles begin to soften.

Transfer the mixture to a blender and process until smooth, stopping to scrape down the sides. Pour the mixture through a wire mesh strainer into a bowl and salt to taste.

Beat the potatoes, whipping cream, half-and-half, and butter at medium speed with an electric mixer just until smooth. Spoon the chile puree over the mashed potatoes, and gently swirl with a knife for a marbled effect. Add pepper to taste.

Yields 8 servings.

Recipe by Executive Chef David Garrido, as it appeared in Southern Living Magazine, November 2003.