Potato Cream Udon Curry

Mashed potatoes meet whip cream

Potato Cream Udon Curry with Sesame Katsu and Broccoli Slaw

I kept seeing this potato cream udon on my Instagram feed. It looks like a thick curry broth, chewy udon noodles, and this cloud-like swirl of what looked like mashed potatoes turned into whipped cream. So, I had to give it a shot.

I couldn’t find an exact recipe (I even looked in Japanese blogs and restaurant menus), so I reverse-engineered it. My guess is that it is mashed potatoes passed through a ricer or sieve, then whipped with heavy cream until they reach that soft, fluffy, cloud-like texture. And it actually worked. The result was rich and savory, but also light and almost airy. It is like mashed potatoes whip cream. The potato cream and curry udon creates an umami flavor.

The curry base is classic Japanese-style curry: onions, carrots, and potatoes simmered in a golden roux. I paired the bowl with crispy sesame chicken katsu for crunch and protein, and a broccoli slaw on the side to cut through the richness. The final b…