Mashed Potatoes With Chilli Garlic Butter

Ingredients

6-8 Vivaldi medium boiling potatoes

70g Westgold Chilli & Garlic Infused Butter

4-5 Tbsp sour cream

½ - ¾ cup hot milk

Salt and pepper

Method

Peel the potatoes and cut in half. 

Place in a saucepan and cover with cold water and ½ t salt.  Cover the saucepan and bring to the boil and simmer the potatoes gently until very tender. 

Strain into a colander then return to the pot, cover and leave for 2 minutes to allow the moisture to evaporate. 

Mash the potatoes (or put them through a ricer).  Add the butter and sour cream and stir through until incorporated. 

Add a little hot milk at a time and stir with a wooden spoon until you have a smooth and creamy mixture. 

Taste for seasoning.  Serve with extra dollops of sour cream and knobs of Westgold Chilli & Garlic Infused Butter if desired.