Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes)

Recipe by Kate S.
READY IN: 40mins


  • 1
    lb waxy potato
  • 13
    cup peanut oil or 1/3 cup canola oil
  • 4
    garlic cloves, smashed and sliced
  • 4
    whole dried red chilies, stem ends removed (optional)
  • 4
    green onions, chopped
  • 12
    cup fresh fennel greens, chopped (optional)
  • 2
    teaspoons hot Chinese chili paste (or to taste) (optional)
  • 1
    teaspoon salt


  • Peel potatoes, and dice into 1-inch cubes.
  • Boil potatoes in water for 10 minutes or until done. Drain water.
  • Mash potatoes briefly with a hand masher--there should still be a lot of large lumps.
  • Heat empty wok over highest heat until you can see heat rise from the surface.
  • Add peanut oil and swirl in wok for a moment until heated.
  • Add garlic cloves and chilies and toss in oil for a moment until fragrant. If the garlic starts to brown before you get the other ingredients added, move off heat for a moment.
  • Add green onions, fennel, chili paste, and salt and stir-fry for a moment until ingredients are fully combined and green onion is wilted. (The fennel of Yunnan has only leafy green parts, no bulb, so it resembles dillweed.).
  • Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through.
  • Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice).