Thai Curry Mashed Potatoes
October 9, 2008
Sean and I were craving a classic meat(tofu)-and-potatoes dinner, but inspired by the Marinated Asian Tofu Recipe in Veganomicon, we gave it a twist. The tofu was delicious, and we sauteed bok choy in the marinade from that recipe (and then mixed them into the potatoes, which you can do or not). The Thai Curry Mashed Potatoes that we made up to top it all off were spicy, creamy, quick and easy. Enjoy!
Thai Curry Mashed Potatoes
Makes 4-6 Servings
4 lbs. potatoes, chopped (about 6 cups)
½ cup coconut milk
1 teaspoon Thai green curry paste
½ teaspoon sesame oil (optional)
- Bring a large pot of water to a boil. Cook the potatoes until very tender. Drain.
- Using a potato masher or electric beaters, mash the potatoes and mix them together with coconut milk, curry paste and sesame oil (if using).
Entry Filed under: Recipes. Tags: Gluten Free*, Potatoes, Sides, Vegan*, Winter.
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1. Karen E | October 12, 2008 at 5:34 pm
These potatoes are delicious! I ate them with slices of fresh tomato.
Miss you Emily.