Gochujang Mashed Potatoes
These gochujang mashed potatoes are creamy, delicious and loaded with spicy Korean-inspired flavor! Bonus: they're totally dairy-free!
Servings: 4
Ingredients
- 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
Instructions
- 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.