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.

Ingredients 

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

Directions

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.