Yunnan Grandma's Mashed Potatoes
Ingredients: potatoes, garlic, scallion, chili powder, Citron peppercorn powder · 35 min cook time · 315kcal · ~₩10,900
Ingredients
500g potatoes, 3cloves garlic, 4to_taste scallion, 1teaspoon chili powder, 1teaspoon Citron peppercorn powder, 50g Yunnan pickled suan cai, 3tablespoons oil, 0.25teaspoon salt, 1tablespoon hot chili flakes
Instructions
1. Peel the potatoes and cut them into roughly 2-inch cubes. Place them on a plate.
2. Steam the potatoes for 20 minutes. Do not drain any liquid from the plate after steaming.
3. While potatoes are steaming, smash and roughly mince three cloves of garlic. Slice four scallions, separating the white and green parts.
4. Get your wok piping hot, then shut off the heat. Add about 2 tablespoons of oil and swirl to coat the wok for a nonstick surface. Turn heat to medium.
5. Immediately toss in the minced garlic and fry for about 15 seconds.
6. Add the white part of the green onion and mix briefly.
7. Add the pickled veg (Yunnan pickled suan cai, or substitute with citron yatai or minced sauerkraut) and mix quickly.
8. Toss in 1 teaspoon of chili powder and fry for about 15 seconds.
9. Add the steamed potatoes together with their water from steaming.
10. Mash the potatoes with a spatula for about a minute to let them come together.
11. Swirl in another tablespoon of oil and add 1/4 teaspoon of salt.
12. Continue mashing for another 90 seconds until large chunks are mostly gone.
13. Add 1 teaspoon of Citron pepper powder and a handful of the sliced scallion greens.
14. Mix and mash for another 30 seconds or so, leaving some tiny potato chunks if desired. Turn off the heat.
15. To make Yola chili oil: Add 1 tablespoon of hot chili flakes to a bowl. Heat 4 tablespoons of oil to 190°C, then turn off the heat. Once the oil cools to about 150°C, pour it over the chili flakes and stir.
16. Serve the mashed potatoes by spooning them into a dish. Top with Yola chili oil or Lao Gan Ma chili crisps and oil if desired.
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