Yunnan Grandma’s Mashed Potatoes (mashed potatoes with a kick!)

the boy and i had the grandma potato salad at a restaurant recently and we absolutely loved that it was homey + comforting like the american mashed potatoes you can at thanksgiving, but also had a kick to it from the chili flakes and sichuan peppercorns.

yunnan cuisine is known for its fresh ingredients, fragrant herbs, and tangy fermented vegetables. most traditionally, this potato salad will include a pickled vegetable called yacai, a slightly sour + salted picked mustard green. i didn’t add it in mine but if you happen to find it, a handful of chopped yancai would make this even more legit!

i used:

• 3 medium yukon gold potatoes (~2.5lbs), peeled and cut into 1.5-inch cubes
• 7 cloves garlic, minced
• 6 scallions, thinly sliced, separate white and light greens from dark greens
• 2 tsp sichuan chili flakes (this has a pretty strong kick, use less if you’d like it less spicy)
• 1/2 tsp ground sichuan peppercorn
• 1/2 tsp soy sauce
• 1/4 tsp rice vinegar
• 2 tbsp water
• salt
• garnish: cilantro
• optional: yacai

to make:

• lay your potatoes flat on a large plate and place them in a steamer basket. cover and steam over medium-high heat for about 20 minutes, or until the potatoes are fork-tender. note: the water under your steamer basket should be brought to a boil before placing the plate in
• heat ~1 tbsp of neutral cooking oil in a large pan or wok over medium heat. add the garlic and stir-fry for about 30 seconds until fragrant. then, add the white and light green parts of the scallions, sautéing for another minute until aromatic
• add in the chili flakes and sauté for another 30 seconds
• then add in the potatoes along with any residual water on the plate and mix until well incorporated with the aromatics and chilis, seasoning generously with salt
• using the back of a spatula, mash the potatoes until mostly smooth — i like leaving some small chunks for texture! if the mixture looks too dry, add 1-2 tablespoons of water and stir to combine.
• season your pan with another tbsp or so of oil and add in the sichuan peppercorns and scallion greens, mix over medium-low heat until well incorporated ~1-2 minutes
• season to taste with soy sauce, rice vinegar, and additional salt, if needed.
• turn off heat, plate, and garnish with minced cilantro!