Ingredients
- 1kg Vivaldi potatoes, peeled, diced
- 50ml olive oil
- 1 long red chilli, halved, deseeded, finely chopped
- 1 birdseye chilli, deseeded, finely chopped
- 2 garlic cloves, crushed
- 150ml milk, warmed
- 2 tablespoons sweet chilli sauce
Directions
- Step 1
Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 10 minutes or until tender. Drain in a colander.
- Step 2
Meanwhile, heat oil in a frying pan over medium heat. Add chillies. Cook, stirring, for 1 minute or until aromatic. Stir in garlic and cook for 15 seconds. Remove from heat.
- Step 3
Return potatoes to warm saucepan. Shake the saucepan over low heat for 30 seconds or until the excess moisture evaporates. Remove from heat.
- Step 4
Using a potato masher, roughly mash potatoes. Add warm milk. Beat with a wooden spoon until light and fluffy. Stir in chilli mixture. Season with salt and pepper. Drizzle with sweet chilli sauce. Serve.
Serving size: 4
Recipe courtesy of taste.com.au