- 4 medium potatoes, peeled and cut into chunks
- 1/3 cup milk, heated
- 1 tablespoon butter
- 3/4 teaspoon salt
- 1 to 2 teaspoon Chinese chili paste or Chinese chili paste with garlic
In a large pot, boil the potatoes in plenty of water until they are tender, about 20 minutes.
Put the potatoes through a potato ricer or food mill. Stir in the heated milk and butter. Add the salt and the chili paste, stirring briefly to blend evenly.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
133 calories; 3g total fat; 9mg cholesterol; 507mg sodium; 23g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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