Place the well-scrubbed potatoes in a large pot and fill with cold water to 1 inch above the potatoes. Bring to a boil and stir in 1 tablespoon of salt. Cook uncovered for 30 to 45 minutes, or until a knife pierces through the potatoes.

Drain the potatoes in a colander and peel. Return to the pot and mash them using a ricer, food mill, or masher.

Stir in the coconut oil and pareve milk until incorporated. Mix in the chile, adobo sauce, scallions, and salt and pepper to taste. Garnish with sliced dried chili pepper and cilantro. Serve warm.