Masala Mashed Potatoes Get It!
I have tried my share of masala mashed potatoes but this recipe is my favourite. It is both easy and tastes great.
When I make masala mashed potatoes I normally make enough for eight people even if I’m not serving that many. The left overs can be mixed with crab meat to make delicious crab cakes. I also mix the mash with vegetables such as chopped peas and carrots and dust them with gram flour before deep frying them. What a great appetizer!
Last Christmas I served them with our Christmas turkey and they were devoured within minutes.
So then… why not give these incredible mashed potatoes a try? You’ll be glad you did.
- 1 Kilo (2 lbs 4oz) Floury potatoes quartered
- 7 tablespoons ghee or butter
- 1 tablespoon cumin seeds
- 3 garlic cloves - smashed and finely chopped
- 1½ inch piece of ginger finely chopped
- 1 onion - finely chopped
- 1 teaspoon turmeric (Add a little more if you want more colour)
- 2 tablespoons green chillies very finely chopped
- ¼ cup double cream
- 1 bunch finely chopped coriander leaves
- salt and pepper to taste
- Cook the potatoes in boiling water until they fall apart easily when pricked with a fork.
- Drain and return the potatoes to the same pot and cook over medium heat for about a minute. This will get rid of any remaining water.
- Mash the potatoes. I like to put mine through a ricer so that the potatoes are creamy smooth without any lumps.
- Now in a large saucepan, melt your ghee/butter and throw in the cumin seeds. When the seeds begin to pop a little, add the onions and cook until translucent.
- Add the garlic, ginger, turmeric and chillies and cook for a further minute.
- Pour in the cream and coriander leaves and the add the mashed potatoes and stir to combine. The turmeric will give the potatoes a nice yellow colouring that is both attractive and very tasty!