I first had this twist on a classic at a dinner party with friends. It’s about as simple as it gets without being boring, and an absolute snap to whip up. Thanks to Tatton and Gina for showing me there’s more to mashed tates than sour cream and chives.
TO PREPARE… Cook a medium pot full of your favorite potato until the skins begin to fall off the potatoes (about 20-30 minutes). Add 1 can of coconut milk and 1-2 tbsp red or green curry paste. Drizzle with your favorite salty water (soy sauce, Braggs, etc) and lime juice.
Really really good with a side of stir fried veggies and tofu.