A little mashed potato love for Valentine's Day--whether piled in a bowl or made heart-shaped on a plate. These Madhur Jaffrey mashed potatoes have an exotic Indian flavor from the chile, garam masala and a pinch of cayenne.
Jaffrey says, "Indians are always using spicy mashed potatoes to make potato patties and deep-fried potato balls, so it occurred to me that the same mixture could be served plain--and that it would be wonderful with all manner of fish, poultry, and meat dishes. I tried it out, and it was wonderful."
Indian Mashed Potatoes (Mash Aloo)
Madhur Jaffrey's Quick & Easy Indian Cooking
2 1/4 lbs potatoes, peeled and cut into large chunks
3/4 cup milk, heated, plus more if needed (I used almond milk)
4-6 Tbsp butter (1/2-3/4 stick), cut into pieces (I used 4 Tbsp Earth Balance Spread)
1 1/4 tsp salt or to taste
freshly ground black pepper
1 fresh hot green chile, finely chopped (do not remove seeds)
1 tsp store-bought garam masala
pinch of cayenne pepper
1 1/2 Tbsp fresh lemon juice
Boil the potatoes with water to cover. When they are tender--this will take 15 to 20 minutes--drain and mash them with the back of a fork or a potato masher. Now add the hot milk and butter and beat with a whisk or fork, adding 1 or 2 more tablespoons milk if needed for desired consistency. Add all the remaining ingredients and mix well.
The best way to keep mashed potatoes hot if you are not eating them right away is to place them in a covered double boiler.
Notes/Results: A tasty mash with the garam masala adding flavor without overpowering. There is a nice kick from the green chile and cayenne and the lemon adds brightness.These were excellent with some rare grilled ahi and creamy spinach. Some of the leftovers will likely become potato cakes this weekend. I would make them again.
It's Show Your Love week at I Heart Cooking Clubs. Check in on the post to see what Madhur Jaffrey dishes everyone made to show their love.