Masala Mashed Potatoes
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.
Servings: 4
Calories: 221kcal
Equipment
- Potato ricer
Ingredients
- 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
Instructions
- 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.
Notes
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. Do not use a food processor, as this may break down the potatoes and make them gluey.
Nutrition
Calories: 221kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 382mg | Potassium: 539mg | Fiber: 3g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg