Saturday, April 25, 2009

Coconut and Lemongrass Mashed Potatoes

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asian mashed potaoes


I would like to start with two important notes:

1- mashed potatoes are an extremely difficult subject to photograph, so take note that the picture above does not make justice to the goodness of this recipe.

2- I don't actually like mashed potatoes that much.

With that said, I must beg everyone to try this version of mashed potatoes. It is simply delicious, even to someone like me who doesn't care so much for mashed potatoes.

I spotted this recipe a while ago on the web, but it was written in German and Italian. It sat on my favourite's list until last week when I was able to have it translated by a good friend of mine (thanks D!). The idea is pretty simple:  to infuse coconut milk with lemongrass and kafir lime leaves and use it instead of regular milk or cream to moisten and flavour the mashed potatoes. The result is a bowl of fragrant mashed potatoes with an Asian hint. I liked it so much that I am thinking about other ways to use the same idea, perhaps use the same technique to make a fragrant rice.

For the original recipe, in German or Italian, click here.


Coconut and Lemongrass Mashed Potatoes Recipe:

serves 4


You will need:

500 g/1lb of potatoes

200 ml of coconut milk

2 tablespoons of half and half

1 stalk of lemongrass (about 5 inches long)

4 kaffir-lime leaves


Peel and cut potatoes. Cook them in salted water until soft, drain and return to pot, and mash them to your desired consistency.

While potatoes cook, make the infused milk. Cut the lemongrass crosswise and bruise the kaffir lime leaves slightly with a fork to release their aroma. In a small pot add the coconut milk, half and half, faffir leaves and lemongrass. Bring to a boil, reduce heat and simmer until liquid is slightly thicker and reduced to half. Strain liquid and discard solids. Add the liquid to the potatoes and mix well, Stir inn two tablespoons of butter (optional), season with salt and pepper to taste and serve hot.

Enjoy it!


Susan from Food Blogga said...

Ooh, now that's a unique recipe. I love coconut milk and lemongrass, so I'd love to try this.

Amy said...

An amazing idea! I think the picture looks great - but i know how difficult some of these subjects can be

chocolatecup said...

love mashed:)

Rita said...

Thanks all, this recipe is unique and delicious!

jen jafarzadeh said...

wow, that sounds delicious! I'm not big on mashed potatoes, but I love coconut. I'll have to try this one.

Dani said...

I found this post by searching Tastespotting for lemongrass, and there were a whole bunch of other great lemongrass/lime/coconut combos! I am especially interested in pairing these mashed potatoes with the fried chicken just below them....

Kim said...

Made it last night and I loved it. I'd recommend not reducing the coconut milk too much. You need it to make the potatoes creamy. But I also made mine vegan, by leaving out the half and half and butter. Anyway you do it, it's delicious! Oh yeah, I also did not have any lime leaves, so I just added the zest and juice from half a lime along with a bay leaf.

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