3.5/5 rating (72 votes)

Masala Mashed Potato

Creamed Potatoes with a Indian Twist

Heat Medium
Serves 4
Dietary Info VEGETARIAN GLUTEN-FREE
Prep 10 mins
Cook 30 mins

An Indian twist on one of my favourite things

Hari says
I love mashed potato. I actually love it so much that when I was a child, I used to eat mashed potato sandwiches. Yep, it's true!
Mash potato is one of the easiest things to make but when it goes wrong, it's horrible so I have a few rules:

Choose the right potato - high starch, low moisture variety like Maris Piper.

Peel and cut into even chunks.

Bring to a rolling boil then reduce to a simmer for about 20 minutes until soft and cooked through.

Drain and return the potatoes to the hot pan so the excess moisture evaporates.

Never let your potatoes go cold before you mash them.

Only ever use a potato masher, ricer or food mill to mash your potato. A blender or processor will break down the potato cells too much, releasing starch and making your mash gluey.

Add warm milk or cream and butter that is at room temperature and mix into the mash.

Don't over-work your potatoes or they will end up gloopy.

Once you've got your mash right, why not try my Indian twist? It's lovely, it looks amazing and tastes even better!

Ingredients
Method

4-5 large potatoes, peeled and chopped into chunks
2 tbsp ghee
1 tsp cumin seeds
1 small onion, diced
½ tsp turmeric
3cm piece ginger, grated
2 chillies, finely chopped
60ml cream or milk
salt to taste
handful coriander, chopped

Method

Cook the potatoes in water until soft. Mash while they are still hot and set to one side.
Heat the ghee in a pan and add the cumin seeds. Once fragrant, add the diced onion to soften for about 5 minutes.
Stir in the ginger, chillies and turmeric, cook for a few seconds and add the mash.
Stir though so it all turns a beautiful yellow colour.
Reduce the heat and add the cream (you can use milk if you prefer). Stir until it's fully absorbed.
Remove from the heat, season with some salt and stir through the fresh coriander and serve.