The perfect creamy mashed potatoes, every time!
Whenever I make creamy mashed potatoes at home, it’s always a big hit with the family.
I have tried my share of masala mashed potatoes but this recipe takes them to a whole new and delicious level.
It is both easy and tastes great.
The trick is to use a ricer. Do that and you can adjust this recipe any way you see fit.
These creamy mashed potatoes just plain get it!
Masala creamy masala potatoes are so good!
5 Options for creamy mashed potatoes…
OK, so this is primarily a curry blog so the main part of this recipe is for masala mashed potatoes. I love them and hope you give them a try.
These creamy mashed potatoes are superb, not just with Indian food but whenever you want to serve mashed potatoes.
They go well with most cuisines. I love them with my Thanksgiving and Christmas turkey!
Just under the recipe at the bottom, however I will give you a few alternatives that are equally as delicious but a bit more western in flavour.
Advice on getting the creamiest potatoes possible
Use a ricer! This will break down all the lumps so that you are left with super creamy mashed potatoes every time.
You could get away without using a ricer but you will need to mash and whip those potatoes much longer.
It is so important to get all of the potato lumps out if you want perfection.
Never Blend Mash!
It makes sense that some chefs would think you could get the same results by blending the mash in a food processor.
If you have every had those gooey mashed potatoes served at so many restaurants, that is what the chef did. Blending gives the potatoes and consistency of, for lack of a better word, glue or paste.
If you want really creamy mashed potatoes, you need to use a ricer or mash and whisk much longer. Food processors are not the answer!
Working ahead…
The great thing about making mashed potatoes is that once cooked and ready, they can be stored in the fridge for a few days.
Then just heat them up in the microwave or bake them in the oven until steaming hot.
If you like seeing recipe cooked step by step, I have you covered!
Get all of your ingredients together ahead of time.
Boil the potatoes for 15 to 20 minutes or until they are soft enough to break apart with a fork.
Strain and then return the potatoes to the hot pan. Let them sizzle while moving around it the pan to get rid of any excess water.
Move the potatoes to a bowl to mash. Mash until all the lumps are gone or use a ricer.
Press the mashed potatoes through a ricer if you have one.
Clean the pan and then melt the ghee over medium heat. Then add the cumin seeds to infuse into the ghee.
Stir in the chopped onion and fry for about 5 minutes until soft and translucent.
Add the chopped garlic, ginger and chillies and fry for about 30 seconds. Then add the ground turmeric.
Stir in the double cream and bring to a simmer.
Add the chopped coriander (cilantro) and stir well to infuse the flavour into the cream.
Bring to a simmer for about 2 minutes to thicken slightly.
Stir in the mashed potatoes and season with salt to taste.
Masala creamy mashed potatoes go very well with venison curry, lamb raan and tandoori chicken. In fact, they go well with any dish, Indian or other where you would normally serve mashed potatoes.
Last Christmas I served them with our Christmas turkey and they were devoured within minutes.
These creamy mashed potatoes are go good, you won’t need any gravy. In fact, I often serve them with crispy fried sea bass with just a little coriander chutney.
So then… why not give these incredible mashed potatoes a try? You’ll be glad you did.
If you like this creamy mashed potato recipe, you might like to try some of these too…
Pan fried sea bass with masala mash
Coriander and mint chutney
Aloo gobi
Masala dosas
Vada pav
Potato curry
How to Make Out Of This World Masala Mashed Potatoes
Ingredients
- 1 Kilo (2 lbs 4oz) Floury potatoes quartered
- 3 tablespoons ghee or butter
- 1 tablespoon cumin seeds
- 3 garlic cloves - smashed and finely chopped
- 1 1/2 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
- 1/4 cup double cream
- 1 bunch finely chopped coriander leaves
- salt to taste
Instructions
- 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!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 92mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 1g
As much as I would like you to try these creamy mashed potatoes as per the above recipe, here are four alternatives.
Plain creamy mashed potatoes
Perfect with any meal… Simply follow the instructions above, melting the ghee and adding the cream. The stir in the mashed potatoes and season with salt and pepper to taste.
Garlicky Mash
I love garlic mashed potatoes. To make these, fry about 8 cloves chopped garlic in the ghee/butter until soft. Then add the cream and mashed potatoes and whip them up. Season with salt and pepper to taste.
Cheesy Mashed Potatoes
Few things beat potatoes and cheese together! To make these, heat the ghee/butter in the pan. Stir in the cream and bring to a simmer. Add about two handfuls of sharp Cheddar cheese and whisk briskly until smooth. Then add the mashed potatoes and whip them up. Add salt and pepper to taste.
Olive Oil Mashed Potatoes
Rather than using the butter/ghee, heat 2 tbsp extra virgin olive oil in a pan until hot but not smoking. Add one clove finely minced garlic and fry for about a minute. Stir in the cream and bring to a simmer. Then add the mashed potatoes and whip this all up together. Add a drop more olive oil and stir well. Season with salt and pepper to taste.
Lori
Sunday 21st of November 2021
Can I freeze these for a few days ahead of Thanksgiving? Also, is there a good substitute for coriander leaves? They are not available at my Indian grocer right now. Thanks very much for the recipe!
Dan Toombs
Monday 22nd of November 2021
I wouldn't freeze creamy potatoes but they will keep in the refridgerator for a few days. There is no real substitute for coriander so just leave it out as many do as a lot of people don't like it. Thanks very much. Dan
Alison Tutt
Friday 29th of September 2017
Hi,
Can you advise if I could make this recipe day in advance and If so how would you suggest is the best way to reheat them?
Dan Toombs
Friday 13th of October 2017
Hi Alison
You can make it a day to three days in advance. I usually just use a microwave to reheat.
Thanks, Dan
Antonia Kachelmeyer
Friday 26th of July 2013
Keep up the good work i will return often.
David Law
Monday 20th of August 2012
Another excellent recipe Dan, but are you sure about 1kg of spuds for 8??? I reguarly use 2kg for 5.
Tulip
Monday 16th of April 2012
I had potatoes left over from dinner yesterday so made this recipe with them. Oh my... amazing, served it with your cucumber salad side dish and your salmon dish, only I used trout. I'm a bit of a queen of subs! 5* simple, easy to follow very very tasty! Thank you