ANCHO BOCK BEER SMASHED POTATOES

4-5 ancho chiles (dried and reddish black)
½ c. water
2 lbs. Idaho baking potatoes, peeled
8 oz. sweet potatoes, peeled
1 stick butter, softened & cubed
½ c. heavy cream, at room temperature
½ bottle Shiner Bock beer or any malty beer, at room temperature
2 t. salt

Combine the ancho chiles with enough water to cover in a bowl. Let stand until softened; drain. Chop the chiles, discarding the stems, seeds and membranes. Process the chiles with ½ c. water in a blender until pureed, adding additional water if needed to yield ½ cup.

Put the baking potatoes and sweet potatoes in separate saucepans and cover with water. Bring to a boil; boil until tender and drain.

Beat the potatoes together in a mixing bowl until smooth. Add the butter 1 cube at a time, heavy cream, beer, salt and ancho puree, beating constantly until creamy. Add additional salt if needed. Cover to keep warm. If you need to reheat, add additional butter. Serves 6 to 8