YesChilli Mashed Potatoes
March 21, 2015
About this recipe:
Everyone has a favourite way of making mashed potatoes. Use your preferred method and just pour a warmed tablespoon of YesChilli over your cooked potatoes before mashing. If you are putting the potatoes through a ricer, pour the warmed YesChilli sauce over the mashed potatoes and mix well. For an extra chilli kick, add more YesChilli sauce in cautious increments.
Substitute about a quarter of the potatoes for sweet potatoes. They do take about 7 minutes longer to cook than same sized potatoes. Chop them smaller than the potatoes if cooking together or cook them separately. Try using this mash in your shepherd’s pie for a spicy twist to a classic dish.
- Prep: 10 min
- Cook: 30 min
- Yields: 4
1. Peel and cut each potato into quarters. Place the potatoes in a saucepan and pour in cold water until the potatoes are covered by half an inch of water, add ½ a teaspoon of salt. Turn on the heat and bring to a rapid boil for about 1 minute. Reduce heat, put the lid on and cook gently for 15 - 20 minutes or until soft.
2. Just before the potatoes are cooked, gently melt the butter in a pan over a low heat, add the YesChilli sauce/paste. Allow to bubble gently for about 15 seconds, add the double cream and milk and heat through to a gentle simmer and remove from the heat. Or place together in a bowl and heat in a microwave.
3. When the potatoes are cooked, drain the water and leave the steaming potatoes in the pan or place in a large bowl. Pour the heated YesChilli sauce, butter and cream over the potatoes. Mash the potatoes with a potato masher until smooth and then beat further for a minute or two with a wooden spoon until smooth and light. Alternatively, use an electric whisk on low speed to gently break up the potatoes and whisk until smooth.