Garlic and Chipotle Mashed Potatoes

6 large baking potatoes (about 3 pounds), peeled and cubed
2 large canned chipotle chiles, seeded and chopped
1/3 cup warm milk
3 cloves garlic, crushed through a press
3 tablespoons virgin olive oil
Salt and freshly ground black pepper, to taste

1. In a large saucepan, combine the potatoes, chipotles, and water to
cover, and cook covered, until the potatoes are soft, about 15 minutes.
With a slotted spoon remove the potatoes from the liquid, discarding the
chipotle pieces.

2. Pass the potatoes through a ricer into a bowl and stir in the milk and
garlic. Whisk in the oil and season with salt and pepper. Transfer to a
serving dish and serve.

Serves 6

--
William Barfieldsr