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
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Organize pot lids vertically — saves cabinet space
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Organize pot lids vertically — saves cabinet space
Artisan Sichuan chili crisp — tribute pepper, no MSG, premium
Fine oil mist for grilling, baking, salad — control without aerosol
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Place the potatoes and garlic in a large saucepan; cover with cold water. Bring to a boil and add salt; partially cover and simmer for 25-30 minute or until tender. Using a slotted spoon, remove potatoes and garlic from saucepan; place in a large bowl. 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. Add the chili oil and beat with a wooden spoon until potatoes are creamy. Serve immediately.