Recipe courtesy of


  • 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.

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