From Stephan Pyles who has been called one of the founding fathers of Southwestern cuisine. He is the chef/owner at Star Canyon and AquaKnox in Dallas. This is from his "Tamales and The New Texas Cuisine" cookbook.
- In a saucepan, bring the potatoes to a boil, reduce heat and simmer for 15 minutes, until soft.
- Drain and transfer the potatoes to a food processor.
- Add maple syrup, cayenne, chili powder, and salt. Process for 1 minute while adding the butter 1 tablespoons at a time.
- Warm in a pan and serve.