Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes)

• 1 lb waxy potato
• 1/3 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
• 1/2 cup fresh fennel greens, chopped (optional)
• 2 teaspoons hot Chinese chili paste (or to taste) (optional)
• 1 teaspoon salt

1. Peel potatoes, and dice into 1-inch cubes.
2. Boil potatoes in water for 10 minutes or until done. Drain water.
3. Mash potatoes briefly with a hand masher--there should still be a lot of large lumps.
4. Heat empty wok over highest heat until you can see heat rise from the surface.
5. Add peanut oil and swirl in wok for a moment until heated.
6. 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.
7. 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.).
8. Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through.
9. Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice).

potato, peanut oil, garlic, red chilies, green onions, fresh fennel greens, hot chinese chili paste, salt

Taken from www.food.com/recipe/lao-nai-yang-yu-chinese-spicy-mashed-potatoes-457620 (may not work)