Chili Mashed Potatoes

Directions

1. 1
   Heat heavy skillet over moderate heat hot and toast chilies, 1 at a time, pressing down with tongs, a few seconds on each side to make more pliable.
2. 2
   Wearing rubber gloves, seed and devein chilies and coarsely chop.
3. 3
   In a small saucepan bring chilies and 3/4 cup milk just to a simmer and in a blender puree until smooth (use caution when blending hot liquids).
4. 4
   Stir mixture into potatoes, adding more milk if necessary to make creamy.