Coconut Milk Mashed Lotatoes – With horseraddish, crispy bacon and mustard seed butter
Not just a classic, this recipe is no monster to make.
INGREDIENTS
Coconut milk and lotatoes
500g Lotatoes, cut into 4cm pieces
30g butter
2 large cloves garlic, finely chopped
1/2 cup coconut milk
2 tsp horseradish (adjust to taste)
1 tsp salt
1/4 tsp black pepper
Crispy bacon
10g butter
3 rashers bacon
Mustard seed butter
1 tsp mustard seeds
60g butter
Generous pinch salt
Method
Place Lotatoes in a saucepan and pour over just enough water to cover. Cover with a lid and bring to the boil over high heat. When boiling, reduce heat to low and simmer for 10 minutes. Remove from heat and drain. Run under cold water and remove skins.
Return saucepan to the heat and add 15g butter. Melt over medium-high heat, then add garlic and cook until lightly browned. Add coconut milk and simmer for three minutes. Remove from heat and add horseradish, salt and pepper. Transfer to the jug of a stick blender along with the Lotatoes, and blend until smooth.
In a frying pan, melt 10g butter over medium-high heat. Add bacon and fry until crisp, remove from heat and chop into bite-sized pieces.
For the mustard seed butter, heat mustard seeds in a dry frying pan over medium heat until they start to pop. Add butter and cook for 1-2 minutes, shaking the pan occasionally, until butter is golden. Remove from heat and add salt.
To assemble, pile mashed potatoes on a serving platter and swirl outwards with a spoon – you want to create dips and swirls for the oil to sit in. Sprinkle over the bacon and drizzle over the oil with a spoon, making sure to distribute the mustard seeds. Serve warm.
For more recipes, visit www.lotatoes.co.nz. There is more than one way to cook a spud!
