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    You are in: Home / Recipes / Junior League - Ancho Bock Beer Smashed Potatoes Recipe
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    Junior League - Ancho Bock Beer Smashed Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    JLofAustin's Note:

    This great recipe was contributed by chefs Jeff Blank and Jay Moore of Hudson's-on-the-Bend in Lakeway, TX.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Combine potatoes with enough water to cover in a saucepan. Bring to boil, boil until tender, drain.
    3. 3
      Beat potatoes until smooth. Add butter , heavy cream, beer, salt, ancho paste; beating constantly until creamy. Add salt if needed.

    Ratings & Reviews:

    • on April 01, 2011


      Excellent recipe. I loved the addition of the ancho chilies -- they gave the potatoes an added depth of flavor; but not a spicy peppery taste. The texture of the potatoes comes out very creamy vs. a firmer texture like typical mashed potatoes -- probably due to the addition of the beer. We loved this recipe and I will be serving this delicious dish again. Made for PAC, 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Junior League - Ancho Bock Beer Smashed Potatoes

    Serving Size: 1 (235 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 563.8
    Calories from Fat 356
    Total Fat 39.5 g
    Saturated Fat 24.1 g
    Cholesterol 108.5 mg
    Sodium 822.7 mg
    Total Carbohydrate 48.3 g
    Dietary Fiber 7.5 g
    Sugars 2.9 g
    Protein 6.3 g

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