Chilli Mash

  • 0:15 Time to table
  • 10 Portions


  1. To make chilli oil, remove seeds from chillies. Roughly chop chillies and place in food processor with olive oil and salt. Process until chillies are finely chopped. Pour into saucepan and heat over low heat for 10 minutes or until oil looks clear. Set aside to cool then strain and discard chillies.
  2. Bring water to simmer. Add MAGGI CLASSIC Gluten Free Mashed Potato Mix in a steady stream, whisking constantly until mixture thickens. Remove from heat, season to taste with salt and pepper.
  3. Warm chilli oil in small saucepan over low heat, stir through chopped red and green chilli then fold though potato mash until almost combined. SERVING SUGGESTION: Delicious served with chicken, fish or pork.

Recipe Details

175grMAGGI CLASSIC Gluten Free Mashed Potato Mix  
1eaChilli pepper, redlong red chilli, finely chopped
1eaChilli pepper, greenlong green chilli, finely chopped
4eaChilli peppersbirds eye chillies, halved lengthways
1eaChilli pepper, redlong red chilli, halved lengthways
125mLOlive oil 
1pinchSea saltflakes


Nutritional Analysis

Nutritional analysis per serving 
Fats, total (g)9
Sodium (mg)51
Protein (g)0.3
Fiber, total dietary (g)0.3
Fats, saturated (g)1.3
Carbohydrate, total (g)2.4
Energy (Kj)378
Energy (Kcal)90
Sugars, total (g)0.4