Chipotle and Cilantro Potatoes

Ingredients

• 5  lbs russet potatoes, peeled and cut into 2-inch pieces
• 2  tsp kosher salt, plus more for boiling potatoes
• 3/4  cup whole milk, heated, plus more as needed
• 5  tbsp unsalted butter, softened
• 1/4  cup chopped fresh cilantro
• 2  finely chopped chipotle chiles (canned in adobo sauce, seeds removed)
• 1  tsp adobo sauce

Directions

1. Place potatoes in a large pot, cover with cold water by 2 inches and bring to a boil; add salt. Simmer until fork-tender but not falling apart, about 30 min; drain.

2. Transfer potatoes to a large mixer bowl and, using whisk attachment, beat on medium speed until finely crumbled. Add milk, butter and 2 tsp salt; beat until just smooth, adding more milk as needed for a light, creamy texture

3. Stir in cilantro, chipotle chiles and adobo sauce. Makes 8 to 10 servings.