Home » Blog » Recipes » Filipino Inspired Recipes » Ginataang Mashed Potato with Crispy Dilis
This Ginataang Mashed Potato with Crispy Dilis is going to blow your Tita’s mind! Don’t tell her what is in the potatoes, eventually she is going to recognize the coconut, ginger, garlic and fish sauce in it. Then she’ll say oh this tastes familiar, then the crispy fish bits will get her. Haha. Please send her the link to this recipe after dinner. You are welcome.
This recipe was actually a happy accident. I have a child that likes eating all the things, but separate. I made Ginataang with potatoes to use as a sauce with salmon (it’s good BTW). I was multitasking and forgot about the simmering potatoes and it got super reduced.
My super smart daughter starts mashing it on her plate and goes these are really good masked potatoes. Ha! So that got my wheels churning and now here we are.
This Ginataang Mashed Potato is seasoned with the trifecta of the savory flavors of Ginataang which is coconut, ginger and garlic. It’s then topped with crispy bits of dilis and fresh chives.
Potatoes – The key to a good mashed potato is to pick the right potatoes. Always go with big russet potatoes. Peel them, cube them and then wash them good. I like to leave it in a bowl of water for 5 minutes to get some of the starch out. You will need a pound of potatoes for this recipe.
Coconut Milk – Always use full fat coconut milk when cooking Filipino food. This recipe especially.
Ginger – I know I might get flack for using ginger in a tube. But it’s handy to have in the fridge if you accidentally run out of the fresh ones. If you do use fresh grate 1 Tablespoon of it.
Garlic – I always have a tube for back up and fresh in the pantry. Mince up 1 Tablespoon if using fresh.
Fish Sauce – You can totally replace this with salt if you want to keep this vegan. But I highly recommend keeping it. It makes the Ginataang Mashed Potato so so good.
Dilis – Or baby anchovies. You can Dilis dried and fried at your local Filipino grocery store.
Place the cubed potatoes, ginger, garlic and coconut milk in a sauce pan. Turn up the heat to medium low and leave to simmer for 20 minutes until the potatoes are super soft. Stir on occasion so that it doesn’t burn on the bottom.
Once the potatoes are nice and soft season with the fish sauce. This recipe uses 1 tablespoon. You can adjust to your taste if you need more or less.
Mash up the Ginataang Mashed Potato until it is nice and smooth.
Transfer the hot mashed potatoes onto a serving dish.
Top with the crispy dilis bits and fresh chopped chives. You can optionally add some butter as well or drizzle some truffle oil all over.
Serve the hot mashed potatoes right away.
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