ASIAN STYLE MASHED POTATOES RECIPES

Name: Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes)
Prep time: 40 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb waxy potato; 1/3 cup peanut oil or 1/3 cup canola oil; 4 garlic cloves, smashed and sliced; 4 whole dried red chilies, stem ends removed (optional); 4 green onions, chopped; 1/2 cup fresh fennel greens, chopped (optional); 2 teaspoons hot Chinese chili paste (or to taste) (optional); 1 teaspoon salt

LAO NAI YANG YU (CHINESE SPICY MASHED POTATOES) RECIPE ...

Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes) Recipe ... image

This is a dish our family likes to order in Kunming. The name literally means "Old granny potatoes" because it's well-suited to people who have no teeth. I've never seen how it's made, but I found the following description at http://www.etours.cn/china_city_guide/yunnan_travel_guide/dining/kunming_food.php : "Making method is very simple and popular for people of all ages. In fact we can think of it as a kind of mashed potato stir-fried with vegetable oil, chopped shallot and onion, and sliced green pepper and hams and so on. Assistant materials are added according to individual taste." With that description and my own memory of the dish to go on, here's a recipe!

Total Time 40 minutes

Prep Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb waxy potato
1/3 cup peanut oil or 1/3 cup canola oil
4 garlic cloves, smashed and sliced
4 whole dried red chilies, stem ends removed (optional)
4 green onions, chopped
1/2 cup fresh fennel greens, chopped (optional)
2 teaspoons hot Chinese chili paste (or to taste) (optional)
1 teaspoon salt

Steps:

Peel potatoes, and dice into 1-inch cubes.
Boil potatoes in water for 10 minutes or until done. Drain water.
Mash potatoes briefly with a hand masher--there should still be a lot of large lumps.
Heat empty wok over highest heat until you can see heat rise from the surface.
Add peanut oil and swirl in wok for a moment until heated.
Add garlic cloves and chilies and toss in oil for a moment until fragrant. If the garlic starts to brown before you get the other ingredients added, move off heat for a moment.
Add green onions, fennel, chili paste, and salt and stir-fry for a moment until ingredients are fully combined and green onion is wilted. (The fennel of Yunnan has only leafy green parts, no bulb, so it resembles dillweed.).
Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through.
Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice).

Nutrition Facts : Calories 255.6, FatContent 18.1, SaturatedFatContent 3.1, CholesterolContent 0, SodiumContent 591.1, CarbohydrateContent 21.9, FiberContent 3, SugarContent 1.3, ProteinContent 2.8

SESAME MASHED POTATOES RECIPE | MYRECIPES

Sesame Mashed Potatoes Recipe | MyRecipes image

On a recent trip to New York, I tasted these heavenly mashed potatoes at Biltmore Room, a popular new restaurant in the city's white-hot Chelsea District. Nothing more than Mom's mashed potatoes with an exotic Asian twist, they were served with grilled chicken breast. This is my version, and I think it's as good with roast pork and turkey as it is with grilled chicken. Prep: 5 minutes, Cook: 35 to 40 minutes.

Provided by Jean Anderson

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

6 to 8 medium all-purpose potatoes (about 2 pounds), scrubbed and unpeeled
½ cup steaming-hot half-and-half
2 tablespoons butter, at room temperature
1 tablespoon toasted Asian sesame oil
1 teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

Cook potatoes in boiling water to cover in a large saucepan 35 to 40 minutes or until very tender. Drain well; spear each hot potato with a fork, and peel.
Mash potatoes thoroughly, and add remaining ingredients. Continue mashing until mixture is light and fluffy.

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