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:
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.