Ancho Potato Mash Recipes

Steps:

• Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish.
• Mix brown sugar, cinnamon, nutmeg, ginger, melted butter and cider in a bowl. Sprinkle each layer of potatoes with the mixture.
• Cover with foil and bake at 325 degrees F for about 35 minutes or until almost soft.
• In another bowl whisk in the soft butter, maple syrup, chile powder and salt and pepper. Remove the foil, and pour in the chile butter mixture and continue baking for another 15 minutes until golden color. Keep warm.

Steps:

• Ancho milk: Steep chilies in milk for 10-15 minutes, cool slightly and puree.
• Use as you would regular milk.
• Ancho potatoes: Place mashed potatoes in a saucepan and add the rest of the ingredients.
• Heat slowly, stirring regularly to avoid burning and to blend well adding the remaining milk if needed.

Steps:

• Preheat oven to 450°F. and line a baking sheet with foil.
• Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour. Cool potatoes until they can be handled.
• Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces. In a small saucepan bring chiles and cream to a boil. In a blender purée mixture until smooth (use caution when blending hot liquids).
• Scoop flesh from potatoes into a food processor, discarding skins, and purée with cream mixture, salt, and 2 tablespoons butter. Purée may be made up to this point 1 day ahead and cooled before being chilled, covered.
• Transfer purée to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired.

Steps:

• Cook whole zucchini in water until soft. Drain and mash coarsely.
• Cook potatoes in water until soft. Cool, peel and mash coarsely.
• Combine all ingredients and stir together briskly.
• Serve at room temperature.

Steps:

• Peel and quarter regular potatoes. Peel and cut sweet potatoes into eighths.
• In a large saucepan, cover regular potatoes with cold water. Bring to a boil and cook 5 minutes.
• Add sweet potatoes and cook another 15 minutes or until fork tender.
• Drain potatoes, and return to low heat for 3 minutes to dry, shaking occasionally.
• Mash potatoes until smooth. Continue mashing while gradually adding milk.
• Stir in remaining ingredients.