Instructions: Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter, and cream in a mixing bowl and stir to combine. Melt the remaining butter in a skillet and saute the onion, pepper, and cumin until the onion is tender but not brown, about 5 minutes. Stir the onion mixture into the potatoes. Add the chipotle pepper, salt, and pepper, and taste to adjust the seasoning. Spoon the mixture into a buttered casserole and bake in a preheated 375F (190C) oven for 20 minutes.

Serves 4 to 6.

Chipotle peppers are smoked Jalapeno peppers and are available canned in adobo sauce in the ethnic section of most supermarkets. They can be very spicy, so add them a little at a time, tasting before adding more.

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