Chile Mashed Potatoes

Tilford mashes red potatoes with the good stuff, including butter and buttermilk, and adds chipotle and ancho powder, garlic puree and a hint of cumin for spice for his spicy take on the Thanksgiving classic. 

Tired of traditional mashed potatoes? Here, Mission Taco Joint's Jason Tilford mashes red potatoes with the good stuff, including butter and buttermilk, then adds chipotle and ancho powder, garlic puree and a hint of cumin for his spicy take on the Thanksgiving classic. 

Chile Mashed Potatoes

Recipe courtesy of Jason Tilford, chef and co-owner of Mission Taco Joint

  • 3 lbs red potatoes
  • ½ cup sour cream
  • 1 stick butter
  • 1 Tbsp salt
  • 1 cup buttermilk
  • 1 Tbsp chipotle puree
  • 2 tsp ancho powder
  • 1 tsp garlic puree
  • 1 tsp cumin
  • 1 tsp black pepper

Preparation | Wash and half potatoes. Boil in salted water for 15 to 20 minutes until fork-tender. Drain and place in a bowl. Add the sour cream, butter and buttermilk; mash until little or no lumps remain. Add remaining ingredients and mix until thoroughly blended.