Yield 8 Serves
5 pounds russet potatoes, washed, peeled and cut into 2-inch chunks
1/4 cup butter
1 cup milk, warmed
2 chipotle chiles, canned, finely minced
Bring 3 quarts water to a boil. Add potatoes and cook until tender when pierced with a knife, about 15-20 minutes. Drain and return to pan.
Add butter, milk and mash with a potato masher, until smooth. Stir in chipotles, season with salt and pepper. If potatoes are stiff, add additional milk. Serve warm.
Recipe by Sweet Life at https://sweetlifebake.com/2018/11/14/chipotle-mashed-potatoes/