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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you like curry, you've got to try this. It's perfect with a simple roast chicken, beef or pork. It's hot and spicy, tart and tangy, creamy and comforting, as only mashed potatoes can be! Ingredients:
3 lbs russet baking potatoes |
salt |
3 tablespoons butter |
1 large onion, finely chopped |
1 tablespoon minced fresh ginger |
1 clove garlic, minced |
2 tablespoons curry powder |
1/2 cup sour cream |
1/2 cup plain low-fat yogurt |
1 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
2. Add a big pinch of salt, cover, and bring to a boil over high heat.
3. Boil until tender when pierced with a fork, 15 to 20 minutes.
4. Drain and return to the hot pan.
5. Meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
6. Add the onion and saute until softened, about 5 minutes.
7. Add the ginger and garlic and cook for 3 minutes.
8. Add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
9. Stir in the curry powder and cook for 3 minutes.
10. Stir in 2 tablespoons water and remove from the heat.
11. Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
12. Beat with a small electric mixer or mash with a potato masher until fluffy.
13. Serve hot.
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