Vegan Recipes

Southeast Asian-Flavored Spicy Mashed Potatoes

Spicy mashed potatoes

Here’s an unusual twist on ordinary mashed potatoes inspired by a Southeast Asian recipe. These mashed potatoes are embellished with fresh chili pepper, coconut yogurt, and ginger. Serve with a simple tempeh or tofu dish (Sweet and Smoky Tofu or Tempeh Strips go well with this) and a bountiful tossed salad for an easy meal.

Serves: 4 to 6

  • 5 large russet or Yukon Gold potatoes (if golden potatoes are medium-sized, use 7 or 8)
  • 1 tablespoon olive or safflower oil
  • 1 large onion, chopped
  • 1 small fresh hot chili pepper, seeded and minced
  • 1 cup plain coconut yogurt
  • 1 teaspoon grated fresh or jarred ginger, or to taste
  • 2 tablespoons minced fresh cilantro, or more, to taste
  • 1/4 cup chopped chives or minced scallion
  • Salt and freshly ground pepper to taste

Peel and dice the potatoes. In a large saucepan, cover the potato dice with water and simmer gently until tender.

Drain, then transfer the potatoes to a serving container and mash well. Cover and keep warm.

Heat the oil in a small skillet. Add the onion and sauté over medium heat until lightly browned. Add the chili pepper and sauté for a minute or two longer.

Stir in the sautéed onions and remaining ingredients into the mashed potatoes, then serve.

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  • Reply
    April 14, 2015 at 12:39 pm

    You do notice that you left the yogurt out of the directions right?

    • Reply
      April 19, 2015 at 9:06 pm

      Hello — the problem was that the yogurt was listed in the wrong place — it should be part of the “remaining ingredients” that are added to the potatoes. And it has been fixed. Thanks for the eagle eye!

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