Yunnan-Style Spicy Mashed Potatoes

2 large white potatoes, peeled and roughly chopped
4 garlic cloves, finely chopped
3 spring onions, separated into white and green parts, finely sliced
1 red chilli, roughly chopped
½ small fennel bulb, roughly chopped
100g pickled mustard greens, roughly chopped (or gherkins as a substitute)
3–4 tablespoons vegetable oil
1 teaspoon sea salt

The Spice Mix
1 teaspoon Sichuan peppercorns, lightly crushed
1 teaspoon fennel seeds
½ teaspoon chilli powder (or to taste)

To Finish
2 tablespoons chilli oil (such as Lao Gan Ma or Chiu Chow chilli oil)

PREPARATION

1. Peel and roughly chop the potatoes into large chunks. Steam them over boiling water for 15–20 minutes, until a fork slides easily into the centre. Allow them to cool slightly so the surface dries out. 
2. Finely chop the garlic, slice the spring onions (keeping the green tops for garnish), roughly chop the chilli, fennel and pickled mustard greens, and lightly crush the Sichuan peppercorns.

COOKING

1. Heat the vegetable oil in a wok over a high heat.
2. Stir-fry the garlic and the white parts of the spring onions until fragrant.
3. Add the crushed Sichuan peppercorns and fennel seeds, allowing them to perfume the oil.
4. Stir in the chopped fennel and chilli powder, cooking briefly so the chilli doesn't burn.
5. Add the pickled mustard greens and stir-fry until heated through.
6. Increase the heat and add the steamed potatoes.
7. Using a wok spatula or potato masher, roughly mash the potatoes, leaving some chunky pieces for texture.
8. Season generously with the sea salt.
9. If the potatoes begin sticking, drizzle a little extra oil around the edge of the wok and continue stir-frying over a high heat.
10. Fold through the green spring onion tops.
11. Transfer to a serving dish and drizzle generously with chilli oil before serving.

School of Wok Tips

• Steaming rather than boiling helps the potatoes stay drier, making it easier to achieve the rustic chunky texture.
• Crush the Sichuan peppercorns just enough to release their citrus aroma while keeping a little crunch.
• Add the chilli powder after the whole spices so it doesn't scorch.
• Pickled mustard greens provide the authentic salty, tangy flavour, but chopped gherkins make a surprisingly good substitute if needed.

FAQs

Why steam the potatoes instead of boiling them?
Steaming keeps the potatoes drier, allowing them to hold their shape better during the final stir-fry while still mashing into chunky pieces.

Can I make this less spicy?
Yes. Reduce or omit the chilli powder and use less chilli oil while keeping the Sichuan peppercorns for their distinctive citrus aroma.

What can I serve this with?
It's excellent as a side dish with grilled meats, stir-fries or braised dishes, but it's also hearty enough to enjoy as a light meal on its own.