Yunnan-Style Mashed Potatoes
2 min readKnown as ―old lady’s potatoes‖ in China, these homey yet feisty potatoes get their kick from Asian chili powder, which, unlike Western-style varieties, is made entirely from dried chilies. For a more staid variation, use less chili powder or omit entirely and replace with a little paprika.
MAKES 4 SERVINGS
1 pound medium boiling potatoes (about 4), peeled and quartered
2 tablespoons peanut oil
4 scallions, white and green parts, thinly sliced
1 to 2 teaspoons Asian chili powder, or to taste
1⁄2 teaspoon coarse salt, plus additional, to serve
Freshly ground black pepper, to taste
In a large saucepan, bring the potatoes and salted water to cover to a boil over high heat. Reduce the heat slightly and boil until potatoes are tender but not mushy, 15 to 20 minutes. Drain and let cool slightly. When cool enough to handle, transfer potatoes to a cutting board and coarsely chop. (At this point, potatoes can be held at room temperature up to 30 minutes before continuing with the recipe.) In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the scallions and chili powder and cook, stirring constantly, 1 minute. Add the potatoes and salt and stir well to thoroughly combine. With the back of a spatula or large wooden spoon, spread and flatten the potato mixture along the bottom, cutting with the edge of the spatula or spoon, and cook without stirring 1 minute. Stir and repeat a few times, or until potatoes are mashed but still chunky. Season with additional salt, if desired, and pepper. Serve at once.
{PER SERVING} Calories 139 • Protein 2g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 3g • Sodium 262mg
