Masala mashed potatoes are a flavorful and spiced-up version of traditional mashed potatoes. It is a delicious and easy-to-make dish that combines the flavors of Indian cuisine with the comfort of mashed potatoes.
This homemade masala mashed aloo is perfectly spiced, rich, creamy, and full of flavor. This dish is a great way to spice up your weeknight meals or add a touch of spice to your holiday feast.
Why you will love this recipe?
- The mashed potatoes' creamy texture, enriched with butter and ghee, provides a comforting base for the spices. This side dish is sure to please even the pickiest eaters and leave them wanting more.
- This recipe seamlessly blends the comforting goodness of mashed potatoes with the vibrant flavors of Indian cuisine.
- This masala mashed potatoes recipe is simple to prepare perfect for busy weeknight dinners or festive holiday gatherings.
Potatoes: Use red or Yukon gold potatoes for this recipe. These varieties are naturally smooth and creamy.
Onions: Red onions work best to make masala mash; however, you can also use yellow onions for this recipe.
Ghee and butter: I use ghee to saute the spices and aromatics and use butter to finish the dish.
See the recipe card for full information on ingredients and quantities.
Boil potatoes perfectly. Overboiled potatoes tend to become mushy and waterlogged, while undercooked potatoes will be hard and unpleasant to eat. Aim for a boiling time of 20-25 minutes until the potatoes are fork-tender.
Once the potatoes are cooked, drain the water immediately. If the boiled potatoes sit in water, they will absorb moisture and ruin the texture of mashed potatoes.
Always mash the cooked potatoes while they are hot. A potato masher or ricer is best. You can also use a sieve to achieve a smooth and uniform texture. Do not use a food processor, as this may break down the potatoes and make them gluey.
Classic comfort food: Serve masala mashed aloo with roast chicken legs, meatloaf, or steak. Pair masala mash with a variety of Indian dishes, such as butter chicken, chicken tikka masala, or vegetable curries.
Holiday table: Elevate your holiday table with a festive serving of masala mashed aloo along with other Indian-inspired Thanksgiving dishes like tandoori turkey, curried green bean casserole, and Indian-style stuffing.
Side dish for weeknight dinners: Masala mashed potatoes are also a great option for weeknight dinners. They are easy to make ahead of time and can be reheated quickly, making them a convenient and flavorful side dish for busy weeknights.
Leftover mashed potatoes can be stored in the refrigerator for up to three days. Be sure to reheat them well in a microwave before serving.
No, this masala mash is not vegan, as I am using ghee and butter. To make the dish vegan, replace ghee with olive oil and butter with vegan butter.
The potatoes are done boiling when they are fork-tender. This will take about 20-25 minutes.
More Indian potato recipes
If you tried this Masala Mashed Potatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Masala Mashed Potatoes
- 1 lb potatoes (Yukon gold or red)
- 2 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- ½ inch ginger peeled and grated
- 1 green chilies finely chopped (adjust as per taste)
- ½ teaspoon turmeric powder
- ½ teaspoon salt adjust as per taste
- 2 tablespoon butter
- 2 tablespoon cilantro finely chopped
- Cook the potatoes in boiling water until they are fork-tender. Drain the water and mash them using a potato ricer or masher.
- Heat ghee in a frying pan and add cumin seeds. Once they begin to pop, add the onion, ginger, and green chilies.
- Saute for 3-4 minutes or until the onions soften and turn translucent.
- Add turmeric powder and salt. Saute for a few seconds.
- Add the mashed potatoes and butter. Mix well until everything is combined.
- Turn off the heat and add the cilantro.