These heirloom mashed potatoes are sweet and creamy up front, with lot of spice at the finish.  Is there any savory recipe chorizo can’t improve?

Ingredients: (6 Servings)
2 ½ pounds either German Butterball Potatoes (for a creamy/smooth mash) or Austrian Crescent Potatoes (for a rustic/chunky mash)
1 Cinnamon Stick
1 Fuji, Gala, or Braeburn Apple
8oz of Chorizo (bulk or link chorizo removed from its casing)
3 Whole Garlic Cloves, peeled
3 cups Whole Milk
1 cup Heavy (whipping) Cream
Olive oil
Salt to taste

Directions:

1. Peel and rough chop the potatoes into roughly equal-sized pieces (you can leave the peels on if you prefer).

2. Peel the apple. Slice the flesh off of the core and cut it into a small dice.

3. Heat a small amount of olive oil in a frying pan, and add the chorizo.  Break it up into small pieces and cook over medium heat to render out the fat.

4. In a pot or deep pan combine the milk, cream, apple, garlic cloves, cinnamon stick, and potatoes.  Bring to a simmer.

5. Once the chorizo has finished rendering, remove it from the pan and reserve.

6. Simmer the potatoes for 20-25 minutes, stirring occasionally, until tender (the amount of time depends on the size you cut them to).

7. Strain off the excess liquid (about 1-1 ½ cups) and remove the cinnamon stick.  Mash the potatoes, adding some of the liquid back in as necessary to achieve your desired consistency.  Season with salt.

8. Fold in the chorizo.

9. Serve. 

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