Spiced turmeric mashed potatoes with cilantro
I’ve always loved mashed potatoes, but this is the next level taste-wise. It’s so comforting, and I’m not sure how it could be improved. I am mad about turmeric and it’s no secret that I love chiles, and the natural sweetness of the potatoes means they can handle the spices and chile heat easily. This is a dish I can’t recommend enough, even if you are simply looking for an alternative to your usual mashed potatoes on the side.
Serves 6 to 8
4½lb russet potatoes, peeled and halved, or quartered if large
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
½ cup butter
1 to 2 teaspoons chile flakes, to taste
¾oz fresh turmeric, scrubbed and very finely grated
1 small pack (about 1oz) of fresh cilantro, finely chopped
sea salt flakes and freshly ground black pepper
Cook the potatoes in a large saucepan of salted boiling water for 15 to 20 minutes, or until cooked through. Drain in a colander and set aside to steam dry.
Place the saucepan over medium heat, add the cumin and mustard seeds, and toast them for a few minutes, shaking the pan until they release their aroma. Add the butter, chile flakes, and turmeric and stir until the butter has melted.
Return the potatoes to the pan and season generously with salt and pepper, then mash with the spiced butter until just combined (I like to keep some chunkiness in the texture). Check and adjust the seasoning, and when you’re happy with it, add the cilantro and mix well to serve.
Simply delicious with:
Spice-rubbed Spatchcocked Squab (see page 55) or Yogurt & Spice Roasted Salmon (see page 62).
(* Recipe from 'Simply' by Sabrina Ghayour -Mitchell Beazley, October 2020- Photography Copyright Kris Kirkham...Reproduced with permission)