Asian Rustic Smashed Potatoes Recipes

ASIAN RUSTIC SMASHED POTATOES

Steps:

• Place potatoes in a large saucepan with salt and enough water to barely cover.
• Bring to a boil; reduce heat, cover, and simmer until potatoes are tender, about 15 minutes.
• Drain and return to pan.
• Meanwhile, in a small saucepan, heat milk until warm.
• Add wasabi paste, chili garlic sauce, and pepper; whisk to evenly blend.
• Add milk mixture to potatoes.
• Using a potato masher, mash until potatoes absorb liquid; potatoes should remain lumpy.
• Add butter and sesame oil; stir until butter melts.
• Garnish with green onions and serve.

LAO NAI YANG YU (CHINESE SPICY MASHED POTATOES)

Steps:

• Peel potatoes, and dice into 1-inch cubes.
• Boil potatoes in water for 10 minutes or until done. Drain water.
• Mash potatoes briefly with a hand masher--there should still be a lot of large lumps.
• Heat empty wok over highest heat until you can see heat rise from the surface.
• Add peanut oil and swirl in wok for a moment until heated.
• Add garlic cloves and chilies and toss in oil for a moment until fragrant. If the garlic starts to brown before you get the other ingredients added, move off heat for a moment.
• Add green onions, fennel, chili paste, and salt and stir-fry for a moment until ingredients are fully combined and green onion is wilted. (The fennel of Yunnan has only leafy green parts, no bulb, so it resembles dillweed.).
• Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through.
• Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice).