This dish created by Chef Rich Landau of Vedge on behalf of Potatoes USA pairs the spice of aji Amarillo with a cool potato paste. It pairs well with spicy seitan, seafood, or meat and can be used in a variety of menu applications.
5 lbs Yukon potatoes, peeled and boiled
1 tbsp nutritional yeast
1 tsp salt
1 tsp pepper
3 tbsp butter
2 tbsp aji Amarillo paste
¼ cup sunflower oil
1. Boil potatoes.
2. Drain boiled potatoes and return to pot with ¼ cup reserved boiling water.
3. Mash down with potato masher.
4. In batches, blend in food processor until smooth and airy. Do not over process. It will become gummy.