Junior League - Ancho Bock Beer Smashed Potatoes

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

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 6  ancho chilies
• 1⁄2 cup water
• 2  lbs baking potatoes, peeled
• 8  ounces sweet potatoes, peeled
• 1  cup unsalted butter
• 1⁄2 cup heavy cream
• 6  ounces bock beer (Shiner)
• 2  teaspoons salt

Directions

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.