RECETAS Y COCINA

Ingredients

• 2 1/2 pounds baking potatoes, peeled and cut into pieces
• 2 tablespoons butter
• 1/3 cup milk, warmed
• 3 tablespoons mild vegetable oil
• 2 1/2 tablespoons Salsa de Aji Colorado a la Chilena or ground chilli paste, such as sambal oelek or harissa sauce
• Salt, to taste

Preparation

Place the potatoes in a large saucepan, cover with salted cold water, and bring to a boil over high heat.

Reduce the heat to medium, and cook until tender, 15 to 20 minutes. Drain.

Press the potatoes through a food mill or crush with a potato masher.

Return potatoes to the pan; add the warm milk, oil, butter, salt, and salsa de aji, and mix to combine.

Serve at once.

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