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I love food. During my time in Korea, I have been collecting recipes and anecdotes about Korean food. I also have been working on survival techniques for westerners living in Korea. In this journal are recipes for cooking Korean food in Korea or abroad and recipes for recreating western food with Korean ingredients. But mostly, it's about enjoying life.
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Monday, October 17, 2005
(FFF #7) Mashed Taters
Okay, many would say this is a no-brainer. But one of the main reasons for this blog is to fill a void for foreigners living in Korea trying to figure out what to have for dinner. Koreans are fond of the kamja, and the Koreans I know who have traveled to the West absolutely love mashed potatoes. They're easy to make. A mistake some people make is that they literally mash potatoes and think that's it. Remember that "mashed potatoes" is just a name. In a way, the mashed potatoes we like is a very, very thick bechamel sauce.INGREDIENTS
Potatoes (peeling them is optional)
Salt
Butter
Milk
1. Roughly cut the potatoes into 1 inch cubes or so.
2. Boil the potatoes in salted water until you can poke through them easily with a fork.
3. Drain the potatoes in a collander and transfer them to a bowl.
Now here's a handy gadget. Potato mashers are available in Korea if you look hard enough. And when you find them, they're a bit pricier than I would prefer. If you're not willing to go for the investment, one of these cheap wooden pounders will do the trick.
4. Mash the potatoes with a smidgen of milk and butter. Gradually add milk until you reach a consistency you like.
5. Season the potatoes however you like, with garlic, pepper, wasabi... tonight, I added a little Pakistani curry powder I bought in Itaewon.
Labels: Food for Foreigners
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