Recipe courtesy of Kathleen Daelemans
Chili Mashed Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 94 calorie
- Total Fat
- 0.4 grams
- Saturated Fat
- 0.26 grams
- Carbohydrates
- 18.7 grams
- Dietary Fiber
- 6.3 grams
- Protein
- 5.6 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
2 pounds Yukon gold potatoes, peeled, cut into even sized, large chunks
3/4 cups low-fat buttermilk
Salt and cracked black pepper
2 1/2 tablespoons sambal oelek, more or less to taste
Directions
- Place potatoes in a medium saucepan, cover with cold water, heat to boiling, reduce the heat and simmer until cooked through, about 12 to 16 minutes. Drain in a colander. Immediately place potatoes back in pot you cooked them in and place on same burner, which has been turned off. Stir occasionally over next 5 minutes to let potatoes dry out.
- In a small saucepan, warm buttermilk over medium low heat. Do not boil. Pass potatoes through a ricer or food mill. Alternatively, leave potatoes in pot and mash by hand using a potato masher or wooden spoon. Stir in enough warmed buttermilk to obtain desired consistency. Add salt and cracked black pepper to taste, stir until combined. Add sambal oelek, a teaspoon at a time, tasting after each addition. Serve immediately.
- MORPH: The morph on this is a simple dish called baked egg mashed potatoes. All you do is place leftover mashed potatoes in a shallow baking dish. Make wells, crack eggs into the wells, cover with a thin layer of cheese and bake until the eggs are set.