45 Min
GF
Purple Mashed Potatoes
Mashed potatoes are not so common in India but a universal favorite here in the US. These get a kick from the fenugreek and the cumin seed pop.
Mashed potatoes are not so common in India but a universal favorite here in the US. These get a kick from the fenugreek and the cumin seed pop.
Cook Time
45 Minutes
Serves
4
Directions
Step 1
Combine the potatoes in a stockpot with enough water to just cover the top of the potatoes. Cover the stockpot and bring the potatoes to a boil. Lower the heat and simmer for 20 to 25 minutes or until the potatoes are fork tender. Drain all of the water out and transfer the potatoes to a stand mixer with the whip attachment.
Step 2
Heat the cream, ghee, fenugreek leaves, salt, and pepper just a bit so it is warmer than room temperature. Then set aside.
Step 3
In a stand mixer, mix the potatoes starting on low until all of the potatoes are roughly mashed. Then slowly add the cream. Turn the mixer up to medium until the all the cream mixture is incorporated evenly and the potatoes are smooth.
Step 4
Heat the ghee and pop the cumin seeds. Fold into the potato mix just until incorporated.
Notes & Variations
- To make the potatoes vegan, replace the cream with coconut milk and ghee with olive or coconut oil.
- Replace fenugreek with slightly cracked coriander seeds.
- Replace purple potatoes with Idaho potatoes.
Ingredients
1 pound purple potatoes, peeled and cubed
1 cup heavy cream
1 tablespoon fenugreek leaves
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 tablespoons ghee (for cream)
1 tablespoon ghee (for cumin seeds)
1 teaspoon cumin seeds
Step 1
Combine the potatoes in a stockpot with enough water to just cover the top of the potatoes. Cover the stockpot and bring the potatoes to a boil. Lower the heat and simmer for 20 to 25 minutes or until the potatoes are fork tender. Drain all of the water out and transfer the potatoes to a stand mixer with the whip attachment.
Step 2
Heat the cream, ghee, fenugreek leaves, salt, and pepper just a bit so it is warmer than room temperature. Then set aside.
Step 3
In a stand mixer, mix the potatoes starting on low until all of the potatoes are roughly mashed. Then slowly add the cream. Turn the mixer up to medium until the all the cream mixture is incorporated evenly and the potatoes are smooth.
Step 4
Heat the ghee and pop the cumin seeds. Fold into the potato mix just until incorporated.
1 pound purple potatoes, peeled and cubed
1 cup heavy cream
1 tablespoon fenugreek leaves
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 tablespoons ghee (for cream)
1 tablespoon ghee (for cumin seeds)
1 teaspoon cumin seeds
Notes & Variations
- To make the potatoes vegan, replace the cream with coconut milk and ghee with olive or coconut oil.
- Replace fenugreek with slightly cracked coriander seeds.
- Replace purple potatoes with Idaho potatoes.
Tags:
45 Min
GF
Tags:
45 Min
GF
We love the color purple...
It's royal, rich & delicious. You could say the same for these salads, try 'em out for yourself!
IN THE MOOD FOR SALAD
