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Parve
Easy
8 Servings
Allergens 
No Allergens specified
55 Minutes
Diets
3 pounds (6-8 medium) russet or Idaho potatoes
4 tablespoons coconut oil
1/2 cup pareve milk (soy, Gefen Almond, or coconut)
1 chile from a can of chipotles in adobo sauce, chopped
2 tablespoons adobo sauce from the can, for extra spiciness (optional)
4 scallions, thinly sliced
ground Gefen Black Pepper
1 dried chili pepper, sliced, as a garnish
cilantro, as a garnish
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.
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Chilis with a hechsher This recipe calls for canned chipotle chilis in adobo sauce and dried chilis. I have not been able to find either of those with a hechsher. Where can I purchase those ingredients?
Hi S,
I’m sorry you haven’t been able to find them. My kosher grocery store (Glatt Mart) in LA carried both.
Dried chile peppers are common in Sephardi cooking, if you can find a market that caters to middle eastern cooking you should be able to find them.
I wish I could help more.
Best,
Sina