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This great recipe was contributed by chefs Jeff Blank and Jay Moore of Hudson's-on-the-Bend in Lakeway, TX.
- Combine peppers with enough water to cover. Let soften, drain. Chop chilies, discarding seeds, stem, membranes. Process chiles with 1/2 cup water in blender until pureed, adding water as needed.
- Combine potatoes with enough water to cover in a saucepan. Bring to boil, boil until tender, drain.
- Beat potatoes until smooth. Add butter , heavy cream, beer, salt, ancho paste; beating constantly until creamy. Add salt if needed.