Ingredients:
2 large white potatoes, peeled & diced
1 chipotle chiles, seeds removed ( to 2)
2 garlic cloves, minced
1/2 cup whole milk, hot or 1/2 cup soymilk
2 tablespoons butter (optional) or 2 tablespoons margarine, softened (optional)
2 tablespoons chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
Directions:
In a medium saucepan, bring about 2 quarts of water to a boil.
Place the potatoes in boiling water and cook, over medium heat, stirring occasionally, until the potatoes are easily pierced with a fork, about 20 minutes. Drain the potatoes in a colander.
To a blender or food processor fitted with a steel blade, add the chipotle peppers and garlic and process until minced, about 5 seconds.
Add the potatoes, milk, butter, if desired, parsley, paprika, and salt, and process until the mixture is smooth, about 10 seconds.
Stop to scrape the sides at least once (leave a few lumps for a “homestyle” texture).
Transfer the potatoes to a bowl and serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.