Serves 4 to 6.

I N G R E D I E N T S
2 pounds (900 g) potatoes, peeled, boiled, and mashed
6 tablespoons (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 teaspoon (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste

I N S T R U C T I O N S
Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter, and cream in a mixing bowl and stir to combine.  Melt the remaining butter in a skillet and sauté the onion, pepper, and cumin until the onion is tender but not brown, about 5 minutes.  Stir the onion mixture into the potatoes.   Add the chipotle pepper (**note, that is one pepper, not one can of  peppers), salt, and pepper, and taste to adjust the seasoning.   Spoon the mixture into a buttered casserole and bake in a preheated 375F (190C) oven for 20 minutes. 

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