Spiced Mashed Potatoes with Coconut Milk

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This is a spicy, fabulous mashed potato.


2 pounds Yukon Gold potatoes, peeled
1 tablespoon Thai red curry paste
1 cup coconut milk
Salt and freshly ground pepper
2 tablespoons chopped coriander


Place potatoes in a pot with water to cover. Stir in
Thai curry paste. Bring to boil and boil until
potatoes are soft. Drain potato water, reserving about
½ cup. While potatoes are cooking, place coconut milk
in a small pot. Bring to a boil and boil until reduced
to 1/2 cup. Set aside.

Place potatoes on turned-off burner to dry off. Mash
potatoes and beat in coconut milk. Season with salt
and pepper. For a spicier potato, beat in some of the
reserved potato water. Sprinkle with coriander. Serves
6.