Updated: Apr 26
Everyone loves mashed potatoes and I am glad we have moved on from the older bland recipes to newer innovations with some pop. Here is my version, lots of subtle flavor, perfect with grilled meats, or as a side for any meal.
The best potatoes for mashing are Yukon Gold. They are flavorful, and they result in a dense creamy mash that is smooth and does not require too much water or cream. I also occasionally use Peruvian purple potatoes that also have a ton of flavor and the most beautiful color.
I personally prefer a smooth mash, no skins and chunks. I use a French food mill to make my mash, it is uniform and creamy. In addition, to save time I peel the potatoes and chunk them before I boil them in salted water. This cuts down on time tremendously.
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2-2 1/2 lbs Yukon Gold potatoes, peeled and diced into large chunk
1 teaspoon salt
Water to cover the potatoes
1/2 cup ghee or butter
3/4 cup heavy cream or whole milk
1 teaspoon ground cumin
1 tablespoon chaat masala. Available at Amazon or any Indian grocery store.
3-4 tablespoons cilantro, minced
Salt and white pepper to taste
1/2 cup frozen peas, blanched in water to cook them and drained (Optional)
1/2-1 teaspoon chile powder, or to taste (Optional)
Add the potatoes and salt to the water and cook till soft, about 15 minutes. Keep hot.
While the potatoes are cooking prepare another deep bowl with all the other ingredients. As soon as the potatoes are ready, mash them through a French food mill on the medium or fine mesh. You want the potatoes to be hot to melt the ghee/butter. Mix well and taste for salt, butter, spices and cilantro. Adjust as needed. You should get a mash that is quite wet and smooth, if not add a touch of cream to adjust the wetness to your liking. If you are using the peas, add them at the very end and mix in, so they do not get mashed.