Method

You can make this butter ahead, of course:  In a food processor fitted with a metal blade, combine all the ingredients and process for about 5 minutes.  Transfer to a fine sieve and work the mixture through the mesh using the back of a ladle. Discard what remains in the sieve.

Potatoes: Peel potatoes and cut into 2-inch pieces. If you are cutting this recipe down, you can steam the potatoes to cook them, but for a large amount such as this, we recommend boiling.  Put potatoes in large stockpot and cover with lightly salted cold water by 1 inch. Bring to a boil.  When boiling, immediately lower heat to maintain a strong simmer.  Cook, uncovered, until softened, about 18 minutes.

Shortly before potatoes are done, heat milk in a small saucepan over medium-low heat.  Do not let milk boil.  When warmed, remove from heat.

Drain potatoes well in a colander, then return to pot.  Turn heat to medium-low and cook potatoes for one minute.  This removes excess water.  You want the potatoes creamy, not watery.  Add warmed milk, chipotle butter, salt, and pepper and mash all together with a potato masher to combine well.  A food processor gives too liquid a result, while the masher maintains texture.  A food mill works well also.

Contributor:  Alison Matthews

Serves: 8 - 10

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Happy Holiday Cooking!