Instructions: In a medium saucepan, bring about 2 quarts of water to a boil. Place the potatoes in boiling water and cook, over medium heat, stirring occasionally, until the potatoes are easily pierced with a fork, about 20 minutes. Drain the potatoes in a colander.

To a blender or food processor fitted with a steel blade, add the chipotle peppers and garlic and process until minced, about 5 seconds. Add the potatoes, milk, butter, if desired, parsley, paprika, and salt, and process until the mixture is smooth, about 10 seconds. Stop to scrape the sides at least once (leave a few lumps for a "homestyle" texture).

Transfer the potatoes to a bowl and serve immediately.

Cuisine: "Mexican"

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