The Chilean Kitchen/Ruth Van Waerebeek-Gonzalez 1999

Hot Mashed Potatoes (Pure Picante)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 pounds baking potatoes, peeled and cut into pieces 1/3 cup milk, warmed 3 tablespoons mild vegetable oil
2 tablespoons butter salt, to taste 2-1/2 tablespoons Salsa de Aji Colorado a la Chilena or ground chile paste, such as the sambal oelek or harissa sauce



1 Place the potatoes in a large saucepan, cover with salted cold water, and bring to a boil over high heat. Reduce the heat to medium, and cook until tender, 15 to 20 minutes. Drain.
2 Press the potatoes through a food mil or crush with a potato masher. Return potatoes to the pan; add the warm milk, oil, butter, salt, and salsa de aji, and mix to combine. Serve at once.

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