Yunnan grandma's mashed potatoes
Chinese cuisine › Yunnan · Chinese Cooking Demystified · ♥ 4.1K likes · 138.2K views · 4 min video
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Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g russets
Peel the potatoes, cut into roughly two inch cubes and put on a plate.
Steam covered on a rack for 20 minutes; keep the starchy liquid on the plate.
- 3 cloves garlic
- 4 whole scallions
- 1 tsp chili powder
- 1 tsp Sichuan peppercorn powder
- 50 g Yunnan Pickled Suanyin Cai
Smash and roughly mince the garlic; slice the scallions, keeping whites and greens separate.
Aromatics and spices
Heat the wok until piping hot, shut off the heat, add about two tablespoons of oil and swirl; heat to medium.
Frying the aromatics
- 2 tbsp oil
Fry the garlic about 15 seconds, add the scallion whites, then the pickle, then the chili powder and fry about 15 seconds.
Add the potatoes with their steaming water and mash with the spatula about a minute.
- 1 tbsp oil
- ¼ tsp salt
Swirl in another tablespoon of oil and a quarter teaspoon of salt; mash about 90 seconds more until the large chunks are gone.
Add the Sichuan pepper powder and a handful of scallion greens; mash about 30 seconds more, leaving small chunks; heat off.
Finishing with Sichuan pepper and greens
Spoon into a dish; optionally top with chili oil or Lao Gan Ma chili crisp.
Serving and chili oil topping
- 1 tbsp hot chili flakes
- 4 tbsp oil
For a quick chili oil, heat four tablespoons of oil to 190C, turn off the heat, and once it is back to about 150C pour it over a tablespoon of hot chili flakes and stir.
A quick chili oil
Variation: with sauerkraut in place of the pickle, add about a teaspoon of sugar and another teaspoon of chili powder.
Adjusting for sauerkraut