INDIAN-SPICED MASHED POTATOES

Category

Umami, Sweet, Spicy

Form

Creamy, Smooth

Function

Base, Contrast, Familiarity

INDIAN-SPICED MASHED POTATOES

INDIAN-SPICED MASHED POTATOES

Difficulty: Easy
Yield

8-10

servs
Prep

20

mins
Cook

30

mins

Equipment

  • Stand Mixer

Golden and aromatic, these mashed potatoes take on the warmth of Indian spices without losing their comforting core. The ghee adds a nutty depth while tamarind onions bring tang and sweetness that cut through the richness. Familiar yet unexpected, smooth yet layered, this is comfort food reimagined with spice and soul.

Ingredients

  • 1.4 kg russet potatoes

  • 1/2 tsp baking powder

  • 2 tsp kosher salt

  • 1 tsp black pepper

  • 1-2 Kashmiri chili powder, to taste

  • 1 1/2 tsp turmeric powder

  • 1 tsp garlic powder

  • 6 tbsp ghee, melted

  • 180 ml heavy cream, warmed

  • 2 eggs, lightly beaten

  • 4-8 green chilies, chopped and warmed in ghee for topping

  • 1 cup tamarind onions, for topping

Method

  • Boil whole potatoes in well-salted water until tender, about 25 minutes depending on the size of your potatoes. Drain well, remove skins and place in the bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed for 3 minutes to release steam.
  • Turn to low, add baking powder, salt, pepper, Kashmiri chili, turmeric, and garlic powder and beat for another minute. Scrape down bowl.
  • Continue on low and add melted butter and heated cream. Increase to medium speed and add eggs. Beat until smooth and fluffy, 3 minutes.
  • Spoon into a bowl and top generously with tamarind onions and ghee baseted chilis. Serve warm.

Timelapse Video

Notes