Red Curry Mashed Potatoes | A Thanksgiving Side

Servings 4 -5 cups
Author Manju


  • Russet Potatoes - 4
  • Red Curry Paste - 3 tbsp
  • Coconut Milk - 1/4 to 1/2 cup
  • Salt - to taste
  • Crushed Black Pepper - to taste
  • Basil chiffonade - 2 tbsp


  • Peel and cube the potatoes and cook them in water till soft.
  • Drain and keep aside.
  • In a stand mixer with paddle attachment, add the boiled potatoes, red curry paste, salt and pepper and let it mix well.
  • Once most of the potatoes are mashed, add the coconut milk and some of the basil and let it mix in.
  • Top the remaining basil as a garnish once the mashed potatoes are moved to a serving bowl.