Junior League - Ancho Bock Beer Smashed Potatoes
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“This great recipe was contributed by chefs Jeff Blank and Jay Moore of Hudson's-on-the-Bend in Lakeway, TX.”
Junior League - Ancho Bock Beer Smashed Potatoes
0 recipe photos
READY IN:30mins |
SERVES:6-8 |
UNITS:US |
|
Ingredients Nutrition
- 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
- 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.
- Combine potatoes with enough water to cover in a saucepan. Bring to boil, boil until tender, drain.
- Beat potatoes until smooth. Add butter , heavy cream, beer, salt, ancho paste; beating constantly until creamy. Add salt if needed.
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Junior League - Ancho Bock Beer Smashed Potatoes