Chili Mashed Potatoes

Directions

1. 1
   Place potatoes in a medium saucepan, cover with cold water, heat to boiling, reduce the heat and simmer until cooked through, about 12 to 16 minutes.
2. 2
   Drain in a colander.
3. 3
   Immediately place potatoes back in pot you cooked them in and place on same burner, which has been turned off.
4. 4
   Stir occasionally over next 5 minutes to let potatoes dry out.
5. 5
   In a small saucepan, warm buttermilk over medium low heat.
6. 6
   Do not boil.
7. 7
   Pass potatoes through a ricer or food mill.
8. 8
   Alternatively, leave potatoes in pot and mash by hand using a potato masher or wooden spoon.
9. 9
   Stir in enough warmed buttermilk to obtain desired consistency.
10. 10
    Add salt and cracked black pepper to taste, stir until combined.
11. 11
    Add sambal oelek, a teaspoon at a time, tasting after each addition.
12. 12
    Serve immediately.
13. 13
    MORPH: The morph on this is a simple dish called baked egg mashed potatoes.
14. 14
    All you do is place leftover mashed potatoes in a shallow baking dish.
15. 15
    Make wells, crack eggs into the wells, cover with a thin layer of cheese and bake until the eggs are set.