Mashed Potatoes With Chili Oil |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe was inspired by a side dish served at Smith & Wollensky's steak house in Chicago. The potatoes, with their whipped cream texture and mild hit of heat, make a dynamite combonation with steak. If you like your food with a LOT of bite, add an extra Tablespoon of chili oil. Ingredients:
1 1/4 lbs red potatoes, peeled and quartered |
2 large garlic cloves |
1/2 teaspoon salt |
2 tablespoons butter |
1 tablespoon chili oil |
Directions:
1. Place the potatoes and garlic in a large saucepan; cover with cold water.
2. Bring to a boil and add salt; partially cover and simmer for 25-30 minute or until tender.
3. Using a slotted spoon, remove potatoes and garlic from saucepan; place in a large bowl.
4. Add 1/4 cup of the cooking water and butter to the potatoes. Mash until smooth. If more liquid is needed add another 1/4 cup of the cooking water.
5. Add the chili oil and beat with a wooden spoon until potatoes are creamy.
6. Serve immediately.
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