Chile-Infused Mashed Potatoes

Potatoes

• ·4 lb Yukon Gold potatoes, peeled and cut in 2-inch chunks
• ·1 head garlic, top sliced off
• ·1 tbsp olive oil
• ·2 tbsp kosher salt, for the cooking water

Chile cream

• ·1½ cups heavy cream
• ·½ cup whole milk
• ·2 dried chiles (see heat guide below), stemmed and seeded
• ·10 tbsp unsalted butter, cubed
• ·Kosher salt and white pepper to taste

Chile butter finish

• ·3 tbsp unsalted butter
• ·½ tsp crushed red chile flakes

Choose your heat

1. 1

   Mild: 2 dried ancho chiles — raisin-sweet, barely any heat, deep color.

2. 2

   Medium: 1 ancho plus 1 guajillo — brighter, with a gentle warmth at the finish.

3. 3

   Spicy: 1 guajillo plus 1 chile de árbol — clean, direct heat that still lets the butter through.

Roast, steep, cook

1. 1

   Heat the oven to 400°F. Drizzle the garlic head with olive oil, wrap in foil and roast 40 minutes, until soft and sweet. Squeeze out the cloves.

2. 2

   Toast the chiles in a dry skillet 30 seconds per side, until fragrant. Warm them in the cream and milk over low heat for 20 minutes, then remove the chiles (or blend one back in for more color and body).

3. 3

   Start the potatoes in cold, well-salted water. Bring to a simmer and cook 18 to 22 minutes, until a knife slides through with no resistance.

4. 4

   Drain thoroughly and return to the dry pot over low heat for 1 minute to steam off moisture.

Mash and finish

1. 1

   Pass the potatoes through a ricer or food mill for the silkiest texture. Never use a food processor — it turns them to glue.

2. 2

   Beat in the cubed butter a handful at a time, then the warm chile cream and the roasted garlic. Season with salt and white pepper.

3. 3

   Melt the finishing butter with the chile flakes until it smells toasty, and pour it over the potatoes just before serving.