Smoked paprika is...um, smoky, and Togarashi pepper is spicy. So the two in combination naturally belong in a mound of creamy mashed potatoes.
|These 'taters need no gravy.|
Smoked paprika comes in sweet, hot, or bittersweet. (Kind of like people?) For this recipe, I used sweet, but feel free to experiment.
|The good, the good, and the good.|
If you can't find Togarashi pepper--a Japanese blend of chili peppers, seaweed, orange zest, and sesame seeds--you can leave it out, or use a dash of cayenne or hot sauce instead.
Needless to say, if you know how to make mashed potatoes, this recipe will be super-easy for you. Yay! If you don't, well, what can I say. Here's a chance to learn.
Mashed Potatoes with Smoked Paprika & Togarashi Pepper
3 lbs Yukon Gold potatoes, chopped (I don't bother peeling them, do you?)
1/2 cup almond or soy milk
3 or 4 tbsp vegan margarine
1 tsp smoked paprika
1/4 tsp Togarashi pepper
salt and pepper (yes, more pepper) to taste
Bring a large stockpot of water to a boil, and add the chopped potatoes. Lower the heat to a simmer, and cook for 15 minutes, or until potatoes are tender. Test several of them with a fork to be sure.
Drain the potatoes and return them to the pot. Add the milk and margarine, and use a potato masher to smash the heck out of everything. (If you don't have a potato masher, you can use an electric mixer, but be careful not to over-mix or they will be gluey.) Add the spices and seasonings, stir, and taste. Adjust the seasoning and serve next to a beautiful tempeh cutlet or something.