Chilean Spicy Mashed Potatoes — Homemade Pure Picante Recipe

Versión en Español

Chilean pure picante is creamy mashed potatoes made with milk and butter and colored and spiced with red chili sauce and aji de color, finished with a sprinkle of merken. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 6 people.

It is a simple, quick homemade side that works wonderfully with white or red meats.

How to Make Chilean Spicy Mashed Potatoes?

Use firm, fresh potatoes. If they are new potatoes you can even keep the skins on for a rustic version. The potatoes are boiled and mashed, then folded into hot milk and butter flavored with chili sauce and aji de color.

Nutritional Information

Each serving of spicy mashed potatoes contains approximately 340 kcal, 6 g of protein, 15 g of total fat (10 g of saturated fat), 40 mg of cholesterol, 46 g of carbohydrates, 3 g of total sugars, and 360 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Pure Picante Recipe

Preparation: 20 minutes
Cooking: 20 minutes
Servings: 6 people

Ingredients

• 2 kg (4.4 lb) of firm potatoes
• 250 ml (8.5 fl oz) of milk
• 80 g (2.8 oz) of butter
• 2 tablespoons of red chili sauce (aji rojo)
• 1 teaspoon of aji de color (Chilean paprika seasoning)
• Merken
• Fine salt
• Black pepper

Instructions

1. Wash and peel the potatoes, place them in a large pot, and cover with cold water. Bring to a boil and cook over medium heat for 15 to 20 minutes, or until tender when pierced with the tip of a knife.

2. Drain the potatoes and mash them with a potato masher or ricer until smooth. Set aside. In a medium pot, heat the milk and butter over medium heat, stirring until the butter melts. Add the aji de color and the chili sauce, stir, and heat through.

3. Add the mashed potatoes to the pot, season with salt and pepper to taste, stir well, and heat over medium low heat. Serve the spicy mashed potatoes hot, sprinkled with merken if you like, as a side for all kinds of main dishes.

Additional Tips

Mash while hot

Mash the potatoes as soon as they are drained, while still hot, for the creamiest, smoothest texture.

Adjust the heat

Add the chili sauce little by little and taste as you go, adjusting to how much spice you like.

Warm the milk

Adding hot milk and butter keeps the puree hot and fluffy. Cold milk cools it down and makes it gluey.

Frequently Asked Questions (FAQs)

1. Can I make it without milk or with plant milk?

Yes. Replace the milk with vegetable stock or a plant milk such as almond or oat, adjusting the amount to keep it creamy.

2. How do I store leftovers?

Keep them in an airtight container in the refrigerator for up to 2 days. To reheat, add a little milk or stock and warm slowly to bring back the creamy texture.

3. What other Chilean seasonings can I add?

Besides merken, you can use garlic powder, fried onion, or a touch of cumin to enrich the flavor without overloading the heat.

4. Which meats does it go with?

It is ideal with red meats such as rib eye or pork ribs, but it also goes very well with roast chicken, roast pork, or firm fish.

What Is Pure Picante?

Pure picante is the spicy version of the everyday Chilean mashed potato. The chili and aji de color give it an orange color and a gentle heat that pairs especially well with grilled and roasted meats.

Potatoes in Chile

Chile, and especially the Chiloe archipelago, is home to hundreds of native potato varieties, and potatoes are part of almost every Chilean meal, mashed, fried, boiled, or in stews.

Did You Know?

Potato juice is rich in potassium, sulfur, copper, calcium, and vitamins B and C, and it has traditionally been used in home remedies to soothe skin irritations and minor burns.

Recommended

• Chilean Papas con Luche Recipe
• Chilean French Fries in Lard Recipe
• Chilean Roasted Lomo Liso Recipe
• Chilean Aji de Color Recipe