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5 from 1 vote
Bowl of Gochujang Mashed Potatoes and Scallions with Fork Sitting on a Tea Towel
Gochujang Mashed Potatoes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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
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
  1. 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.
  2. 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.
  3. Serve sprinkled with sesame seeds, cilantro and/or scallions.