Vegetables Potatoes Chile-Infused Mashed Potatoes 1 Review 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). By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on November 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Johhny Miller Active Time: 30 mins Total Time: 50 mins Yield: 10 Ingredients 3 dried guajillo chiles, stemmed, seeded, and torn into pieces 3 dried chiles de árbol, stemmed and crushed 2 1/2 cups half-and-half 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks 7 teaspoons kosher salt, divided 2 tablespoons unsalted butter, cubed Directions Place chiles in a medium saucepan over medium, and cook, stirring occasionally, until lightly toasted, about 5 minutes. Stir in half-and-half, and bring to a simmer. Reduce heat to very low, and let mixture stand, undisturbed, 30 minutes. Pour chile-infused half-and-half through a wire-mesh strainer over a bowl; discard solids. Place potatoes in a large saucepan, and add cold water to cover by 1 inch; bring to a boil over high. Add 1 tablespoon salt; reduce heat to medium, and simmer until tender, about 25 minutes. Transfer potatoes to a colander to drain, shaking off any excess water. Stir together butter and chile-infused half-and-half in a saucepan over medium until butter is melted. Remove from heat. Press potatoes through a potato ricer into saucepan; stir mixture until combined. Season with remaining 4 teaspoons salt, and serve. 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. Rate it Print