- 3 pounds russet potatoes, peeled and cut into 2-inch pieces
- 1 cup heavy cream
- 4 tablespoons (1/2 stick)s unsalted butter, diced
- ¼ cup New Mexican Red Chile (see Associated Recipe)
- 1 ¾ teaspoons salt
- ½ teaspoon ground pepper
- Chopped fresh parsley for garnish
Place potatoes in a large pot and add water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, 13 to 15 minutes.
Meanwhile, combine cream, butter and chile sauce in a small saucepan. Bring to a simmer over medium heat, then remove from heat.
Drain the potatoes and return to the pan. Mash with a potato masher or pass them through a potato ricer. Add the cream mixture, salt and pepper. Stir to combine. (See Tip.) Serve topped with parsley, if desired.