This recipe for Chili Oil Mashed Potatoes gives your classic creamy mashed potatoes an unexpected twist with this bold and savory upgrade. Creamy, buttery potatoes get a delicious kick from aromatic chili oil, making it a standout side dish that’s anything but ordinary.
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Why you'll love this recipe
Comfort with a kick: creamy, fluffy mashed potatoes are flavored by the spice and heat of chili oil.
Minimal ingredients: uses a few pantry ingredients to kick up the mashed potatoes.
Perfect for any occasion: goes well with grilled meats, roasted veggies, or swap it in for Thanksgiving dinner.
Ingredients you'll need
- mashed potatoes: made with Yukon Gold or Russet for the best creamy texture
- chili oil: choose your favorite chili oil; homemade or store-bought; adds heat, aroma, and texture
- green onions/scallions: optional; for freshness
- toasted sesame seeds: optional; for crunch
Where to find?
You can find chili oil in Asian grocery stores or large supermarkets with an International aisle.
How to make chili oil mashed potatoes
Boil the potatoes in water until fork-tender, and then drain well.
Mash the potatoes with butter, warmed broth, and salt until smooth and fluffy.
Swirl in the chili oil, starting with a spoonful and adjusting to taste.
Top with extra chili oil, sesame seeds and sliced green onions (if desired) before serving.
How to serve
Serve the chili mashed potatoes as a side with roasted lamb, Korean beef bulgogi, or prime rib roast.
How to store
Store the chili oil mashed potatoes in an airtight container in the fridge for up to 5 days.
Expert tips
Warm your broth before adding to the potatoes to keep everything nice and creamy.
Use a potato ricer to make it super smooth.
Adjust chili oil to your heat preference: start with a spoonful, and adjust to your taste.
Other delicious chili oil recipes you may like
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Chili Oil Mashed Potatoes
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 lb Yukon Gold or Russet potatoes peeled & cubed
- 1 ½ tablespoon salted butter
- ¼ cup chicken broth warmed
- sea salt to taste
- 1-2 Tbsp chili oil to your taste
- 1 stalk green onions chopped, optional
- toasted sesame seeds
Instructions
- Boil the potatoes in water until fork-tender, and then drain well.
- Mash the potatoes with butter, warmed broth, and salt until smooth and fluffy.
- Swirl in the chili oil, starting with a spoonful and adjusting to taste.
- Top with extra chili oil, sesame seeds and green onions (if desired) before serving.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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