2 pounds red or Yukon gold potatoes, cut into 1 ½-inch chunks
½ cup Chipotle Salsa
4 to 6 tablespoons softened butter
¼ cup chopped fresh cilantro
1 teaspoon salt
Directions
Place potatoes into a large saucepan with water to cover. Bring to a boil, reduce heat to medium-low; cook until potatoes are fork-tender, about 20 minutes.
Drain and return potatoes to the pot.
Set the pot over low heat and add the salsa, butter, cilantro and salt.
Mash with a potato masher until as smooth as you like.
