Gochujang Butter Mashed Potatoes Recipe @katlieu Serves 4 Ingredients Gochujang butter: 1 Tbsp unsalted butter, softened 1 tsp gochujang 1 tsp honey Mashed potatoes: 5 to 6 Yukon gold potatoes 2 Tbsp salt ½ cup butter, and more as needed ¼ cup milk, and more as needed Gochujang butter (from recipe above) Toasted sesame seeds, for garnish Chopped scallions, for garnish Preparation:: 1. In a small bowl, mix all gochujang butter ingredients until well combined. Double or triple the recipe for more gochujang butter. Add salt if needed to taste. 2. Wash and peel the potatoes, then cut into wedges 3. In a large pot, boil potatoes in salted water until fork tender, about 20 minutes. 4. Strain and allow to dry and slightly cool before using the potato ricer. Rice the potatoes into a bowl. 5. Add the butter to a large saucepan and cook until lightly golden brown. Add the riced potatoes and mix until combined. Slowly cook over medium-low heat. Add in the milk and mix. If you like smoother and creamier mashed potatoes, add a little more milk, a few tablespoons at a time. 6. Swirl dollops of the gochujang butter into warm mashed potatoes and top with sesame seeds and scallions. 7. Enjoy!