- ¾ teaspoon salt
- 4 pounds russet, golden, or baking potatoes, peeled and quartered
- 1½ tablespoons unsalted butter
- ½ head garlic, roasted
- ¾ cup milk (skim for lowest fat or evaporated skim for a richer flavor)
- 2 dried chipotle chiles, reconstituted and minced
- Bring about an inch of salted water to a boil. Add the potatoes, cover, and cook for about 15 minutes, or until the potatoes are tender.
- Drain well, then add the butter. Cover and let stand while preparing the garlic.
- Slice off the root end of the garlic. With the blunt edge of a knife, squeeze the garlic from the husk; mince and set aside.
- Warm the milk for about 30 seconds. Mash the potatoes using a masher, slowly adding milk and mashing until the potatoes are fluffy. Fold in the minced chiles and garlic. Serve hot.
- Slice off the root end of the garlic. With the blunt edge of a knife, squeeze the garlic from the husk; mince and set aside.
- Warm the milk for about 30 seconds. Mash the potatoes using a masher, slowly adding milk and mashing until the potatoes are fluffy. Fold in the minced chiles and garlic. Serve hot.