Food Network: Chili Mashed Potatoes

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Chili Mashed Potatoes
Recipe courtesy Kathleen Daelemans

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

Instructions
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.