Chili Mashed Potatoes

1. 1

   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.

2. 2

   Drain in a colander.

3. 3

   Immediately place potatoes back in pot you cooked them in and place on same burner, which has been turned off.

4. 4

   Stir occasionally over next 5 minutes to let potatoes dry out.

5. 5

   In a small saucepan, warm buttermilk over medium low heat.

6. 6

   Do not boil.

7. 7

   Pass potatoes through a ricer or food mill.

8. 8

   Alternatively, leave potatoes in pot and mash by hand using a potato masher or wooden spoon.

9. 9

   Stir in enough warmed buttermilk to obtain desired consistency.

10. 10

    Add salt and cracked black pepper to taste, stir until combined.

11. 11

    Add sambal oelek, a teaspoon at a time, tasting after each addition.

12. 12

    Serve immediately.

13. 13

    MORPH: The morph on this is a simple dish called baked egg mashed potatoes.

14. 14

    All you do is place leftover mashed potatoes in a shallow baking dish.

15. 15

    Make wells, crack eggs into the wells, cover with a thin layer of cheese and bake until the eggs are set.

* Per serving · 4 servings · Values may vary.

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