60 Min

GF

Ghee Mashed Potatoes

As the debate between dairy and non-dairy rages between pundits and dietitians, I’ve accepted that life without ghee, clarified butter, is simply a life not worth living. To top off dal, rice or even warm toast, nothing compares with the comfort of warm ghee. Butter from pasture-raised, grass-fed cows makes wonderful ghee. A visiting Indian guru even told me there is a new term going around — “veghan,” or vegan with ghee.

Here is a recipe for lightly mashed potatoes inspired by South Indian cuisine — feel free to replace the ghee with coconut oil for a plant-based version.

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Cook Time

60 Minutes

Serves

6

Directions

Step 1

Wash and drain the peeled chopped potatoes. Combine with 4 cups of water, turmeric and salt and bring to a boil. Cover and simmer for 25 to 30 minutes, checking periodically. If the water dries up, add another cup. The potatoes should have softened by now, if not, cook for a little longer. Add the serrano and ginger puree and turn the heat off. Let the potatoes rest for 15 to 20 minutes.

Step 2

In a small frying pan, heat the ghee and pop the mustard seeds; fry the curry leaves; and add the minced onions. Fry the onions for 5 to 6 minutes on medium heat until translucent, then add to the potato mixture and mix vigorously using a spatula or a wooden spoon. The potatoes will remain lumpy, but the masala should spread through the mixture. Serve topped with herbs and pomegranate seeds. Drizzle a little more warm ghee on top for extra flavor.

Notes & Variations

This recipe can be made with sweet, red-skinned or golden potatoes.
For a fancier and more delicate flavor, replace the turmeric with a generous pinch of saffron threads.

Ingredients

4 russet potatoes (3 to 4 pounds total), peeled and cut into 1-inch chunks

1 teaspoon dried ground turmeric

2 teaspoons sea salt

1 medium serrano pepper, minced

2 tablespoons ginger puree

1/2 cup ghee, plus more for drizzling on top

1 teaspoon mustard seeds

15 to 20 curry leaves

1 cup minced white onions

Herbs and pomegranate seeds for garnish

Step 1

Step 2

4 russet potatoes (3 to 4 pounds total), peeled and cut into 1-inch chunks

1 teaspoon dried ground turmeric

2 teaspoons sea salt

1 medium serrano pepper, minced

2 tablespoons ginger puree

1/2 cup ghee, plus more for drizzling on top

1 teaspoon mustard seeds

15 to 20 curry leaves

1 cup minced white onions

Herbs and pomegranate seeds for garnish

Notes & Variations

This recipe can be made with sweet, red-skinned or golden potatoes.
For a fancier and more delicate flavor, replace the turmeric with a generous pinch of saffron threads.

Tags:

60 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Tags:

60 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

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