Receta Chili Mashed Potatoes
by Global Cookbook

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	Raciónes: 4

Ingredientes

3 lb Yukon Gold or possibly Yellow Finn potatoes peeled, and cut into 1 1/2" to 2" chunks
4 quart Cool water
1 c. Heavy cream
4 Tbsp. Unsalted butter - (1/2 stick)

1 tsp Salt
1/2 tsp Freshly-grnd white pepper
1 Tbsp. Ancho chili paste - (to 2 tbspns) (or possibly substitute other dry chili pwdr re-hydrated in boiling water to create a paste)
2 Tbsp. Minced fresh chives

Put the cut potatoes into a pot filled with the cool water, bring to a boil, and cook for about 20 min, or possibly till a fork or possibly knife pierces the potato chunks easily.
While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream till the butter melts, but don't allow the mix to boil. Keep the mix hot till you are ready to add in it to the potatoes.
When the potatoes are fully cooked, drain in a colander for 5 min to remove all excess moisture. It is important to rice the potatoes while they are still warm, because cool potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the warm potatoes through the ricer and into a stainless steel bowl, being careful which the potatoes don't squeeze out the top of the ricer, that would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the warm cream and butter mix with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add in the minced chives and serve promptly. If the mashed potatoes must be held a few min, keep hot in a double boiler or possibly in a bowl covered with plastic wrap and placed over warm water.
This recipe yields 4 to 6 servings.
Basil Variation: Add in 3 to 4 Tbsp. basil pesto or possibly pureed basil leaves in place of chili paste.