Mashed potatoes are a classic accompaniment to hearty meals. Want to try something new? Are you ready to try your traditional mashed potatoes with an Asian twist? In this post, I'll guide you through making this recipe that combines the creamy texture of classic mashed potatoes with the rich flavors of Asian cuisine. Get your large pot ready, gather your ingredients, and let's dive into this unique and mouthwatering recipe.
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Simple ingredients
Russet potatoes (or Yukon Gold): Russet potatoes are popular for making traditional mashed potatoes; some people may also use other varieties like Yukon Gold potatoes. Both have a high potato starch content compared to different potato varieties. This makes them ideal for mashing because they result in a fluffy texture and a more pleasant taste when cooked.
Unsalted butter: Using unsalted butter allows you to control the saltness and add salt gradually without the risk of overdoing it. If you are concerned about the fat, use olive oil instead.
Sesame oil: For that distinct Asian aroma and flavor.
Whole milk: Whole milk is often used in mashed potatoes to add richness and cream texture to the dish.
Salt and black pepper: to taste.
Green onions: Finely chopped for a fresh garnish.
Roasted sesame seeds: for garnish. These seeds add a delightful crunch.
Roasted crispy seaweed or Furikake seasoning for garnish. These garnishes are an excellent way to add texture and extra Asian flavors to your mashed potatoes. You can get them in most Asian grocery stores.
Step-by-step cooking instructions
Wash and peel the potatoes, and cut potatoes into evenly sized chunks.
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the salted water to a boil, then reduce to medium heat and simmer until the potatoes are soft and easily pierced with a fork. About 15-20 minutes.
Once the potatoes are cooked, drain them in a colander to remove the excess moisture. Place the drained potatoes back into the pot.
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Gradually pour the warmed milk and butter mixture and sesame oil into the potatoes.
Begin mashing the potatoes using a potato masher, potato ricer, or electric mixer until there are no lumps and reach your desired creamy consistency. Add salt and black pepper to taste.
Garnish your Asian mashed potatoes with a sprinkle of sliced green onions, roasted sesame seeds, roasted crispy seaweed, or Furikake seasoning. Enjoy!
Pro tips to make the perfect Asian mashed potatoes
Here are some pro tips to achieve creamy, flavorful Asian mashed potatoes:
Boil potatoes in salt water: Add salt to the boiling water when boiling the potatoes. This seasons them from the inside. Remember not to oversalt, as you can adjust the seasoning later.
Do not overmix: Use a hand or stand mixer for creamier mashed potatoes, but do not overmix to prevent a gummy texture.
Warm the butter and milk: Warm the butter and milk before adding them to the potatoes. Cold ingredients can cool the potatoes down and result in a less-than-ideal texture.
Keep warm: If you're not serving immediately, keep your creamy mashed potatoes warm by placing them in a bowl over a pot of simmering water or in a low-temperature oven.
Additional flavor options
Here are some more options to add to Asian mashed potatoes:
Soy sauce: Add a small amount of soy sauce to the mashed potatoes, which can add a savory and salty kick.
Wasabi: Mix a small amount of wasabi paste(or wasabi powder) into the mashed potatoes. If you enjoy spicy food, this adds a spicy flavor.
Miso paste: Add a spoonful of white miso paste to the mashed potatoes and add umami.
Sriracha or chili Oil: For those who enjoy the heat, add a drizzle of Sriracha or chili oil (or ½ teaspoon of chili powder) on top of the mashed potatoes.
Experimenting with different taste options can fill your mashed potatoes full of Asian flavors!
Storing and reheating Asian mashed potatoes
Storing: Allow the mashed potatoes to cool to room temperature after preparing them. Transfer the mashed potatoes to an airtight container or cover them tightly with plastic wrap. Place the mashed potatoes in the refrigerator. They can be stored for up to 5 days.
Reheating: There are several methods for reheating mashed potatoes. The simplest way is using the microwave or stovetop method. If you use a microwave, place the desired amount of mashed potatoes in a microwave-safe dish. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power, stirring occasionally, until the potatoes are heated. If you prefer the stovetop method, transfer the mashed potatoes to a saucepan and heat them over medium-low heat, stirring frequently to prevent sticking and ensure even heating.
Final thoughts
Mashed potatoes are a classic comfort food that can be cooked in various ways. Asian mashed potatoes bring an exciting, new twist to the traditional mashed potatoes recipe. It is rich in flavor and easy to make.
I hope this perfect side dish adds a delicious and unique touch to your meal. Try experimenting with different Asian flavors and create your own signature dish. Let me know how it goes! Happy mashing.:)
Creamy Asian Mashed Potatoes (With Asian Twist)
Ingredients
- 3 pounds Russet potatoes or Yukon Gold
- 4 tablespoons unsalted butter
- 1 tablespoon sesame oil
- ½ cup whole milk
- salt and black pepper to taste
- green onions for garnish
- roasted sesame seeds for garnish
- roasted crispy seaweed or Furikake seasoning for garnish
Instructions
- Wash and peel the potatoes, and cut potatoes into evenly sized chunks.
- Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the salted water to a boil, then reduce to medium heat and simmer until the potatoes are soft and easily pierced with a fork. About 15-20 minutes.
- Once the potatoes are cooked, drain them in a colander to remove the excess moisture. Place the drained potatoes back into the pot.
- In a small saucepan, heat the milk and butter over low heat until the butter is melted. Gradually pour the warmed milk and butter mixture and sesame oil into the potatoes.
- Begin mashing the potatoes using a potato masher, potato ricer, or electric mixer until there are no lumps and reach your desired creamy consistency. Add salt and black pepper to taste.
- Garnish your Asian mashed potatoes with a sprinkle of sliced green onions, roasted sesame seeds, roasted crispy seaweed, or Furikake seasoning. Enjoy!
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