Thai Styled Mashed Potatoes Recipes

THAI-STYLED MASHED POTATOES

Steps:

• Place potatoes in a steamer basket over boiling water.
• Cover pan and steam 10 minutes, or until tender.
• Drain.
• Mash well with potato masher or fork.
• Add next 3 ingredients and beat until butter is melted.
• Heat oil in a heavy nonstick pan over medium-high heat.
• Add next 4 ingredients and cook 10 minutes,.

MASHED THAI RED CURRY SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Prick sweet potatoes all over with a fork.
• Roast on a baking sheet for about an hour, until soft.
• Cool slightly, peel and scoop out flesh.
• ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
• Mash with a potato masher.
• In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
• Cook for five minutes, stirring the curry into the coconut milk.
• Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
• Add maple syrup to taste.
• Butter small gratin dishes or a large casserole.
• Spoon mixture into dishes and dot with remaining butter.
• Broil for 3-4 minutes.

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE

Steps:

• Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
• Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
• Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
• Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
• Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

NEW POTATOES WITH THAI FLAVORS

Steps:

• Place potatoes in a large saucepan of boiling water. Bring to a boil over high heat.
• Reduce heat and cook for 20 minutes or until potatoes are tender.
• Drain well and transfer to a serving bowl.
• In a small saucepan, heat oil over medium heat. Stir fry chilies, lemon grass and ginger for about 5 minutes, or until vegetables are softened.
• Add potatoes and toss. Add cilantro and toss. Serve warm.

THAI SHRIMP & POTATOES

Steps:

• In a large sauté pan, sauté bacon until cooked; be careful not to "crisp" the bacon. Set aside and reserve bacon fat for later use. Leave 2 tablespoons of bacon fat in sauté pan for spinach.
• Add spinach to sauté pan and quickly sauté over med. high heat until wilted. Remove spinach and set aside.
• In large saucepan, add mashed potatoes, cream, goat cheese, and cooked bacon (reserve 4 tablespoons of cooked bacon for later use). Cook over medium-low heat until potatoes are hot and cheese has melted completely. Stir in sautéed spinach and season with salt and pepper. Remove from heat and keep warm until ready to serve.
• Meanwhile, in sauté pan, heat 2 tablespoons of reserved bacon fat and olive oil. Add shrimp and sauté over med. high heat for approximately 2 - 4 minutes or until shrimp start to turn pink. Remove from pan and set aside.
• Add wine and sweet chili sauce to sauté pan and bring to a simmer over medium heat. Place shrimp and any juice from bowl in the sauce mixture. Continue cooking over medium heat until shrimp are completely cooked; approximately another 2 -3 minutes. Stir in reserved 4 tablespoons of cooked bacon. Remove from heat.
• To plate; place one large spoonful of mashed potatoes in center of plate and spoon on shrimp and sauce over potatoes.