Mashed Potatoes with Lemongrass and Ginger Infused Cream and Sambal Drizzle
These mashed potatoes put an asian twist on this holiday classic with an infused cream and slightly spicy drizzle, your friends and family are going to love this easy holiday side dish.
ingredients:
- 2.5 lbs russet potatoes
- 3 tbsp Local Roots unsalted butter
- 1 cup Local Roots heavy cream
- ginger
- lemongrass
- Local Roots Hot Chili Sambal
- salt
method:
- Peel potatoes. Cube into 1” chunks, then add to a pot of cold salted water. Bring to a boil and cook for 10-15 minutes, or until fork tender. Drain and leave to dry out.
- Slice ginger into thin slices. Chop lemongrass into smaller sections, then use your knife to bruise the lemongrass by slicing into, but not through, the stalk. In a small pot, warm the heavy cream, ginger, and lemongrass. Heat gently to infuse the flavors. Don’t let the cream boil. When it is warm, add in the unsalted butter and melt.
- Mash the potatoes and sprinkle over 1 tsp salt. When the potatoes are mashed, stream in the infused cream. Incorporate the cream gently — too much stirring will create gummy potatoes. When the cream is all added and the potatoes are smooth and creamy, transfer to a serving bowl.
- Use a spoon to drizzle a tablespoon of sambal on top of the mashed potatoes. Serve!
This recipe was created by Local Roots Recipe developer Irena Huang.
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