Pop Masala Garlic Mashed Potatoes
70 Min

Pop Masala Garlic Mashed Potatoes

The pop masala is inspired by the panch phoran, the 5-spice masala from Bengal. We added a couple of more spices for balance and the spice is best used when popped in hot oil and then added to food at the end or the beginning of cooking. Here simple mashed potatoes made with ghee and yogurt, as opposed to the more traditional butter and milk, are topped off with pop masala to not only add a crunch, but a burst of flavor.
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Cook Time

70 Minutes



Step 1
Peel the potatoes and cut into rough 1-inch pieces. Rinse, then place in a stockpot along with whole garlic and cover with water. Over high heat, bring the potatoes to a boil, then simmer for another 20 minutes. Turn the heat off and let the potatoes rest for 10 to 15 minutes.
Step 2
Then, drain most of the water and add the salt, yogurt, and most of the ghee (save about 2 tablespoons) and using a whisk, mix the potatoes until they are smooth, mashed together and almost airy. Alternately, transfer the mixture to a stand mixer and using the whip, mix the potatoes until smooth and fluffy.
Step 3
When ready to serve, over high heat, warm the remaining ghee and pop the spices. This barely takes a few seconds, immediately transfer the ghee and spice mixture to the mashed potatoes.
Step 4
Fold them in and serve.
2 large Idaho potatoes, roughly 3/4kg total
8 to 10 whole garlic cloves
1 1/2 teaspoons sea salt
1/2 cup plain yogurt
1/3 cup melted ghee
1 teaspoon pop masala

Notes & Variations

  • Check out our house made Pop Masala! 

70 Min

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