Curry Mashed Potatoes

This recipe is used in my Thanksgiving Mashed Potato Threeway recipe. Curry, yogurt and garlic make Curry Mashed Potatoes and take this traditional side to a whole new level.
|Written November 12, 2012

INGREDIENTS

  • 1 pound russet potatoes
  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped
  • 1 Clove garlic, minced
  • 2 tablespoons curry powder
  • ¼ cup sour cream
  • ¼ cup plain low-fat yogurt
  • Salt, to taste
  • Pepper, to taste
TOTAL TIME35minutes
PREP10minutes
COOK25minutes

Thanksgiving Mashed Potato Threesome

1. Peel the 1 pound of russet potatoes and store them in cold water. This prevents them from browning. If you happen to like that rustic look (I do!) then leaves some of the skin on.

2. Cut the potatoes into equal-sized pieces and place in a large pot with just enough water to cover the potatoes. Salt the water and bring it to a boil.

3. Simmer the potatoes for about 20 minutes or until a fork inserted into the potato meets no resistance. If the potato holds to the fork, they need to cook longer.

4. Drain them immediately when done, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes.

Whole Garlic for Thanksgiving Mashed Potatoes

5. Add 2 tablespoons of butter,  1 clove of garlic and 1 onion to a large skillet and cook over a medium-high heat until the onion becomes translucent.

Curry Powder for Thanksgiving Mashed Potatoes

6. Add 1 tablespoon of water and 2 tablespoons of curry powder and cook for about three minutes.

7. Add the potatoes, the curry mixture, 1/4 cup of sour cream, 1/4 cup of plain low-fat yogurt, salt  and pepper to a large mixing bowl and mash the mixture.

Curry Mashed Potatoes for Thanksgiving Threesome

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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