Chilli and garlic potato mash

Chilli and garlic potato mash

32 mins



  • 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


  • 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

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