Red Curry Mashed Potatoes | A Thanksgiving Side

• Vegan
• Gluten free

• Produce

  • 2 tbsp Basil chiffonade
  • 4 Russet potatoes

• Canned Goods

  • 1/4 cup Coconut milk
  • 3 tbsp Red curry paste

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

Found on cookingcurries.com

Description

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

Directions

• 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.