Curried Mashed Potatoes

Serves: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

2 lbs (about 4 large) potatoes — Yukon Gold or Russet work best

2 tbsp butter (or ghee for richer flavor)

1 tbsp olive oil (optional, for extra smoothness)

1 small onion, finely chopped

2 cloves garlic, minced

1–2 tsp curry powder (adjust to your spice level)

¼ tsp turmeric (optional, for color)

½ cup milk or cream (warm) — can use coconut milk for a tropical flavor

Salt to taste

Black pepper to taste

2 tbsp chopped cilantro or parsley (optional garnish)

Instructions

Boil the Potatoes

Peel and chop potatoes into chunks.

Boil in salted water for 15–20 minutes until soft and tender.

Drain and set aside.

Make the Curry Base

In a small pan, heat butter (and oil if using) over medium heat.

Add chopped onion and sauté until golden.

Add garlic, curry powder, and turmeric. Stir for 30 seconds until fragrant.

Mash the Potatoes

In a large bowl, mash the potatoes until smooth.

Pour the curry-onion mixture over the potatoes.

Add warm milk or cream a little at a time while mashing until you reach your desired creaminess.

Season and Serve

Add salt and pepper to taste.

Garnish with chopped cilantro or parsley.

Variations

Spicy Kick: Add a pinch of cayenne or chili flakes.

Indian-style: Replace milk with coconut milk and add a dash of garam masala.

Vegan version: Use vegan butter and plant-based milk.