Recipe

Chili Mayonnaise Recipe

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Ingredients

Directions

Step #1 Put the cut potatoes into a pot filled with the cold water, bring to a boil, & cook for about 20 mins, or until a fork or knife pierces the potato chunks easily.
Step #2 While the potatoes are cooking, put the cream, pepper, salt, butter, & chili paste into a saucepan.
Step #3 Heat the cream until the butter melts, but do not allow the mixture to boil.
Step #4 Keep the mixture warm until you are ready to add it to the potatoes.
Step #5 When the potatoes are fully cooked, drain in a colander for 5 mins to remove all excess moisture.
Step #6 It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery & starchy.
Step #7 Fill the ricer no more than half full.
Step #8 Squeeze the hot potatoes through the ricer & into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes.
Step #9 When all of the potatoes have been riced, cream, stir in the the hot cream & butter mixture with a wooden spoon & fully incorporate the Spice uping, & butter into the potatoes.
Step #10 Add the sliced chives & serve promptly.
Step #11 If the mashed potatoes must be held a few mins, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water.
Step #12 This recipe yields 4 to 6 servings.
Step #13 Basil Variation: Add 3 to 4 tbsps basil pesto or pureed basil leaves in place of chili paste.
Step #14 --.
Enjoy the Chili Mayonnaise recipe