Chile-Infused Mashed Potatoes
Steeping guajillo and árbol chiles in the half-and-half that is folded into these mashed potatoes adds a modern twist to a familiar holiday side. A drizzle of cilantro oil cuts the richness nicely (see Notes).
Cilantro Oil Drizzle: Puree 2 cups loosely packed fresh cilantro leaves, 1/2 cup canola oil, 1/2 cup extra-virgin olive oil, and 2 ice cubes in a blender until smooth. Season with salt to taste. Drizzle some oil on mashed potatoes just before serving; pass the remaining oil at the table.