Ancho Mashers

• 8 medium Yukon gold potatoes (about 4 pounds)
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 ancho chili, seeded
• 1 chipotle chile in adobo sauce, stemmed and seeded
• 1/2 tomato, quartered
• 1 teaspoon sugar
• Salt to taste
• 3/4 cup whipping cream
• 1/4 cup half-and-half
• 1/2 cup butter
• Pepper to taste

1. Peel and quarter potatoes. Bring potatoes and salted water to cover to a boil in a Dutch oven; cook 20 to 30 minutes over medium heat or until tender. Drain.
2. Saute onion and garlic in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Add chiles, tomato, and sugar; cook 2 to 4 minutes or until chiles begin to soften.
3. Transfer mixture to a blender, and process until smooth, stopping to scrape down sides. Pour mixture through a wire mesh strainer into a bowl. Salt to taste.
4. Beat potatoes, whipping cream, half-and-half, and butter at medium speed with an electric mixer just until smooth. Spoon chile puree over mashed potatoes, and gently swirl with a knife for a marbled effect. Add pepper to taste.

gold potatoes, onion, garlic, olive oil, ancho chili, tomato, sugar, salt, whipping cream, butter, pepper

Taken from www.myrecipes.com/recipe/ancho-mashers (may not work)