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    Home » Recipes » Vegan Recipes

    Southeast Asian-Flavored Spicy Mashed Potatoes

    Published: Dec 22, 2010 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    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
    • ¼ 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.

    • Here are more easy, tasty potato recipes.

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    Reader Interactions

    Comments

    1. Soso says

      April 14, 2015 at 12:39 pm

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

    2. Nava says

      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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