Chipotle Mashed Potatoes

• 2 large white potatoes, peeled & diced
• 1 chipotle chile, seeds removed (to 2)
• 2 garlic cloves, minced
• 12 cup whole milk, hot or 12 cup soymilk
• 2 tablespoons butter (optional) or 2 tablespoons margarine, softened (optional)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika
• 12 teaspoon salt

1. In a medium saucepan, bring about 2 quarts of water to a boil.
2. Place the potatoes in boiling water and cook, over medium heat, stirring occasionally, until the potatoes are easily pierced with a fork, about 20 minutes.
3. Drain the potatoes in a colander.
4. To a blender or food processor fitted with a steel blade, add the chipotle peppers and garlic and process until minced, about 5 seconds.
5. Add the potatoes, milk, butter, if desired, parsley, paprika, and salt, and process until the mixture is smooth, about 10 seconds.
6. Stop to scrape the sides at least once (leave a few lumps for a "homestyle" texture).
7. Transfer the potatoes to a bowl and serve immediately.

white potatoes, garlic, milk, butter, parsley, paprika, salt

Taken from www.food.com/recipe/chipotle-mashed-potatoes-132791 (may not work)