The Story
A simple and comforting mashed potato side dish with a Burmese touch, soft, slightly chunky potatoes mixed with fragrant shallots, chickpea powder, and garlic oil. Savory, aromatic, and perfect to enjoy with warm rice.
Instructions
- 1
Peel and cut 4 medium potatoes into quarters.
- 2
Place the potatoes in a pot and cover them with water.
- 3
Bring the water to a boil over high heat and then reduce to a simmer.
- 4
Cook the potatoes for 15 minutes or until they are soft when pierced with a fork.
- 5
While the potatoes are cooking, thinly slice one shallot and rinse it under cold water.
- 6
Once the potatoes are done, drain them and return them to the pot.
- 7
Smash the potatoes slightly with a fork or potato masher, leaving some lumps.
- 8
Add the sliced shallot, ½ tablespoon of salt, and a pinch of MSG to the potatoes.
- 9
Pour in cooking oil or garlic oil to taste, approximately 1 tablespoon.
- 10
Sprinkle in 1 tablespoon of chickpea powder and mix everything together until well combined.
- 11
Serve the mixture warm alongside rice.