Bonfyre Mash Recipe

Cook potatoes

Place peeled and chopped potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Warm dairy

While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter melts and the mixture is hot but not boiling. Remove from heat and add softened cream cheese; whisk until smooth and combined.

Mash

Drain the potatoes thoroughly and return to the hot pot. Over low heat, shake the pot a few times for 30 seconds to evaporate extra moisture. Mash potatoes with a potato masher or ricer until mostly smooth. Gradually add the warm milk/butter/cream cheese mixture and continue mashing until you reach a creamy consistency. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to taste.

Keep warm

Keep mashed potatoes warm on very low heat or transfer to a warm serving dish while you prepare the Bonfyre topping.

Sauté aromatics

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5–7 minutes, stirring occasionally.

Add pepper and spices

Add the diced red bell pepper and continue to cook 4–5 minutes until pepper softens. Sprinkle in smoked paprika and crushed red pepper flakes, and stir for 30 seconds to bloom the spices.

Build Bonfyre sauce

Stir in the chopped chipotle in adobo and tomato paste; cook 1–2 minutes until the tomato paste darkens slightly. Add maple syrup (or honey), soy sauce (tamari), and apple cider vinegar. Stir to combine and let simmer 2–3 minutes so flavors meld and mixture thickens slightly.

Finish and season

Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting heat with more red pepper flakes or a pinch of sugar if too sharp. Remove from heat.

Assemble

Spoon a generous layer of mashed potatoes onto a serving platter or individual plates, then top with several spoonfuls of the warm Bonfyre topping. Swirl lightly so some sauce penetrates the mash and some remains on top for visual contrast.

Sprinkle sliced chives and grated cheese over the topped mash immediately before serving. Serve hot.