How to make it

  • Soak chipotles in boiling water 30 minutes then remove core, seeds and ribs.
  • Purée in a blender with several tablespoons of water then set aside.
  • Preheat oven to 450 then pierce potatoes 3 times with sharp knife.
  • Bake 1 hour then remove from oven.
  • When cool enough to handle scoop flesh into a medium mixing bowl.
  • Heat milk, butter and maple syrup in small saucepan but do not boil.
  • Add to potatoes and mash mixture together.
  • Add one tablespoon chipotle purée and mix well then season with salt and pepper.
  • Scoop mixture into buttered casserole dish and bake uncovered at 350 for 30 minutes.

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