Red Chile Mashed Potatoes

By Cathy Lea

If you like more heat add more chile, for less heat add less. Because it is a natural product the heat of the chile will vary considerably. You can start with just a little in the milk, taste and add more if you want it hotter. It is important to let the chile infuse into the milk rather than adding it to the potatoes as the chile will mellow in liquid. You can garnish with a dusting of chile powder and a few springs of cilantro.

Ingredients

 1 head garlic
 2 teaspoons olive oil
 4 russet or Yukon gold potatoes
 1 tablespoon butter
 3/4 cup milk
 1 1/2 tablespoons New Mexican ground red chile
 1/4 cup sour cream
 salt and pepper to taste

Directions

Cut top off garlic, drizzle with olive oil and wrap in aluminum foil. Bake at 350 degrees until soft, about 45 minutes. When done set aside to cool. Squeeze or push out the roasted garlic and set aside. Cut potatoes into chunks and boil until soft, about 20-30 minutes. Meanwhile, combine milk and chiles, heat until warm and let sit to let the chile bloom. When potatoes are done drain and add butter, chile infused milk, 4-6 cloves roasted garlic and sour cream. Season with salt and pepper to taste. Smash with potato masher until mashed but still a little chunky.