These gochujang mashed potatoes are creamy, delicious and loaded with spicy Korean-inspired flavor! Bonus: they're totally dairy-free!
Course:
Side Dish
Cuisine:
American, korean
Servings: 4
Author: Alissa
-
2
lbs.
red skinned potatoes
quartered
-
¼
cup
gochujang
or to taste
-
2
tbsp.
rice vinegar
-
2
tbsp.
soy sauce or tamari
-
1
tbsp.
grape seed oil
or other neutral flavored vegetable oil, or vegan margarine
-
1
tsp.
sesame oil
-
½ to 1
cup
unflavored soy or almond milk
-
sesame seeds
fresh cilantro and/or chopped scallions, for topping
-
Place potatoes in large saucepan or stock pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes.
-
Drain potatoes and return to pot. Mash to desired consistency using a potato masher or electric mixer. Add gochujang, vinegar, soy sauce or tamari, oils, and as much milk as needed to achieve desired creaminess.
-
Serve sprinkled with sesame seeds, cilantro and/or scallions.