Masala Mashed Potato
Creamed Potatoes with a Indian Twist
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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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.
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