2 pounds medium red potatoes, peeled if you wish, cut into 1 1/2-inch chunks
1/2 cup Frontera Chipotle Salsa
4 to 6 tablespoons softened butter
1/4 cup chopped fresh cilantro
About 1 teaspoon salt
Put 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. Taste and adjust the seasonings. Serves 4 to 6.
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