Prep 10 mins
Cook 15 mins
This makes an interesting and tasty alternative for Indian meals (or any other type of meal that strikes your fancy). You can easily control the heat factor by your choice/amount of chiles. From Madhur Jaffrey's Quick and Easy Indian Cooking, posted for ZWT IV
- 2 1⁄4 lbs potatoes, peeled and cut into large chunks
- 3⁄4 cup milk, heated (plus more if needed)
- 4 -6 tablespoons butter, cut into pieces
- 1 1⁄4 teaspoons salt (or to taste)
- pepper, to taste
- 1 hot green chili pepper, finely chopped
- 1 teaspoon garam masala
- 1 pinch cayenne
- 1 1⁄2 tablespoons lemon juice
- Boil the potatoes with water to cover. When tender (after about 15-20 minutes) drain and mash them with the back of a fork or a potato masher.
- Add the hot milk and butter and beat with a whisk or a fork, add more milk if needed for desired consistency.
- Add the remaining ingredients and mix well.
- Serve immediately.
I did not have the right ingredients, so I made a very-much changed version of this recipe. Therefore, I am not rating it. But I do want to say that Garam Masala is an awesome addition to mashed potatoes. Thank you for posting!
I was looking for recipes that use the spice Garam Masala and this one is delicious for mashed potatoes. Outstanding and very good flavor. Thanks!
Delicious! The quantities of spices and lemon juice give these potatoes perfect flavor that is not overpowering but nicely balanced. I love the ever so slight tang from the lemon juice. Husband said that these may be his new favorite mashed potatoes. I did not use butter, but used about 2-3 Tbs. of Earth Balance spread. Did not include the chili pepper, did not heat the milk. Will DEFINITELY make these again. Thank you for sharing pattikay.