Red Curry Mashed Potatoes | A Thanksgiving Side
Servings 4 -5 cups
Ingredients
- Russet Potatoes - 4
- Red Curry Paste - 3 tbsp
- Coconut Milk - ¼ to ½ cup
- Salt - to taste
- Crushed Black Pepper - to taste
- Basil chiffonade - 2 tbsp
Instructions
- 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.