Recipe from Tasca Kitchen & Wine Bar, Houston.
2 pounds russet or Yukon Gold potatoes, peeled and quartered
2 teaspoons puréed chipotles (canned or rehydrated dried chiles)
1/2 cup half-and-half or cream (restaurant uses whipping cream)
2 tablespoons unsalted butter
kosher or sea salt and coarsely ground pepper to taste
2 tablespoons chopped fresh herbs such as parsley, tarragon, and oregano
Preheat oven to 350 degrees. Boil potatoes about 25 minutes, or until tender. Place on a cookie sheet in the oven for 10 minutes to dry. Transfer to a mixing bowl and mash with other ingredients, adding additional liquid if necessary.
To serve, place a mound of mashed potatoes in the center of each plate with vegetables on the outside. Cross a lamb shank and leg of rabbit over the top. Pour pan juices over meat. Serves 4.