Junior League - Ancho Bock Beer Smashed Potatoes

READY IN: 30mins
Recipe by JLofAustin

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

Top Review by DailyInspiration

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.

Ingredients Nutrition


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

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