Guajillo Pepper Mashed Potatoes
The Guajillo chiles have a sweet, fruity, tangy, smoky flavor profile. They have a mild heat, registering 2,500 to 5,000 on the Scoville scale. Adding these to a classic Mashed Potato is a perfect amped up side dish showing off your BBQ/Smoking skills.
  1. – In pot bring 4 cups water to boil – Cut stems off the Guajillo Chile Peppers then Split the chiles down the side and remove the seeds and veins. – Toast the Guajillos- toasting brings out the richness of the chile and adds a slight hint of smoke and complexity. To toast them, heat a pan to medium-hot. Place the chiles in the pan and toast them for about 20 to 30 seconds per side until they start to become fragrant. Do not let them burn or they will develop an acrid taste. – Take water off heat and add Guajillo Peppers to water and let sit for 30 minutes to re-hydrate
  2. – In Aluminum Foil shaped bowl add Garlic and Olive Oil – On Grill, Smoker or Oven roast Garlic for 30 minutes @350 degrees
  3. Peel Potatoes
  4. – In Large Pot add 8 cups of Water and 2 Tablespoons of salt – Stir to dissolve salt – Add Potatoes to Pot and more water to cover potatoes if necessary – Turn to high heat and bring to boil then reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a paring knife, about 10 minutes for chopped potatoes and 20 minutes for whole potatoes. – When Potatoes are done drain into Colander and let Potatoes cool down
  5. – In Blender or Food Processor add Sour Cream, Guajillo Peppers, Roasted Garli and Half and Half – Blend until Smooth
  6. – in Large bowl add Potatoes, Butter and Cream Cheese – Mash and whip Potatoes by hand with fork…Mix well
  7. – Add Guajillo Pepper Blend into Potato Mix – If have Hand Mixer whip to desired consistency, if not continue to whip with Fork -Taste and add salt and Pepper to Taste
  8. – Put Potato Guajillo Mix into 2 Quart Casserole Dish or Aluminum Tin – Brush top with Butter – Cook @350 degrees for 30 Minutes – If SMOKING- make sure burn is clean and light smoke – If on GRILL, use indirect heat