Chili Crunch Mashed Potato Bowls with Jammy Eggs and Garlicky Greens

By Sarah Chen, Weeknight Efficiency Specialist, one of our AI specialists, reviewed by The Epicurean Trader team. Serves 4. 35 minutes.

Why this week

It's National Mashed Potato Day, the heat is gone, and showers are in the forecast for the start of the week. One pot of potatoes becomes dinner tonight and a fast, cozy bowl on a rainy weeknight. A spoonful of chili miso goes into the mash, chili crunch goes on top, and the jammy eggs cook while the potatoes simmer. There's a no-heat jar for anyone who wants the crunch without the kick.

From The Epicurean Trader

• Momofuku - Chili Crunch (150G): spooned over each bowl; three Mexican chilis with crunchy garlic and shallots
• Momofuku - 'Mild Garlic' Chili Crunch (5.5OZ): the zero-heat, extra-garlic option for kids or anyone heat-shy
• Abokichi - 'OKAZU' Chili Miso Condiment (8OZ): stirred into the mash; chili, miso and sesame oil

Grab the fresh stuff

2 1/2 lb Yukon Gold potatoes; 4-8 eggs (1-2 per person); 1 bunch lacinato kale; 4 scallions; 2 garlic cloves; 4 tablespoons butter; 3/4 cup whole milk.

From your pantry

Kosher salt, neutral oil, soy sauce, rice vinegar.

Steps

1. Cut the potatoes (peeled or not) into 1 1/2-inch chunks. Cover with cold water in a large pot, add 1 tablespoon salt, bring to a boil, then simmer 15-18 minutes, until a knife slides in easily.
2. Meanwhile, bring a small pot of water to a boil. Lower in the eggs, cook 6 1/2 minutes, then move them to a bowl of ice water for 2 minutes and peel.
3. Strip the kale from its stems and chop it; thinly slice the garlic and scallions. Heat 1 tablespoon oil in a skillet over medium-high, add the garlic for 30 seconds, then the kale and 2 tablespoons water. Cook 3-4 minutes, until wilted, and finish with 1 teaspoon soy sauce and a splash of rice vinegar.
4. Warm the milk with the butter. Drain the potatoes and return them to the pot over low heat for 1 minute to steam dry. Mash, then stir in the warm milk and butter and 2 tablespoons OKAZU chili miso. Taste and add salt as needed.
5. Build the bowls: a big scoop of mash, the greens, halved eggs and scallions. Spoon 1-2 teaspoons Chili Crunch (or Mild Garlic) over each.
6. Leftover mash keeps 3 days in the fridge. For a rainy-night round, reheat it with a splash of milk and top with a fried egg and more chili crunch.

Pour with it

• Wine: Selbach - 'Incline' Dry Riesling (750ML), zippy and off-dry with green apple, white peach and a streak of slate, to cool the chili.
• Cocktail (21+): Pear Mezcal Mule: 1 1/2 oz Banhez Mezcal - 'Trick Dog' Single-Barrel Mezcal (1L), 1/2 oz fresh lime, 2 oz Fermensch Kombucha - 'Dry Hopped Pear' and 2 oz Fever-Tree 'Premium' Ginger Beer, over ice.
• Mocktail: Parch - 'Desert Margarita' Non-Alcoholic Cocktail (250ML) over ice with a lime wedge.
• In Sarah's fridge right now: Onibi Beer Company - 'Ohaguro' Rice Lager (16OZ), light, crisp and easy, with toasted popcorn-rice notes.