It’s almost Thanksgiving once again and I am excitedly looking forward to preparing spicy, tasty and mouthwatering mashed potatoes with curry as my side dish.
During the last Thanksgiving, I was about to make the good old traditional mashed potatoes (let’s not forget to add boring) and I wanted to do something entirely different from what I was used to and also wanted to impress the family with something new.
Now first of it is actually difficult to improve mashed potatoes. I sat down and brainstormed about how I was going to alter the recipe, I thought about making the mashed potato cheesy or probably add some bacon to it but then again, I wanted something spicy and just like a bright light at the end of dark tunnel it occurred to me why not add some spicy curry powder to it.
I quickly surfed the internet to find if this was actually possible and viola, I saw so many ways of making this dish and plus they were not so difficult to make, within a short time I was able to make this side dish and it turned out totally awesome and when the family came for Thanksgiving, they just couldn’t get enough of it.
Enough with my stories and let me quickly show you guys the recipe I have perfected for some time now but before then let’s look at some interesting tips about the mashed potatoes with curry.
What are Curry Mashed Potatoes? Let’s find out!
Curry mashed potato or otherwise known as curried potatoes is a dish prepared by boiling peeled or skinned potatoes and mashing them, adding milk and butter and frequently whipping mostly at the end after which you either curry powder you get from the grocery with ginger and pepper to spice it up or better still a curry sauce.
This dish, as a matter of fact, is a side dish to either meat or vegetables.
As for the mashed potatoes, recipes for making the dish according to research most likely started appearing at about 1747. They can be used as an intermediary ingredient for dishes such as dumplings, gnocchi etc. Potatoes may be baked or boiled depending on how you like them or what you intend to use them for, it might probably have dairy or seasoning added.
As for curry powder used you can either choose to make your own homemade curry using ingredients like turmeric, coriander etc. or simply buy at the grocery.
Although I am a novice when it comes to the use of curries, one thing I am certain of is that curry spices actually vary from region to region. My recipe though is based on the Jamaican curry as it contains allspice and I prefer it to the Indian curry because it’s a little bit spicier.
It is imperative that you know that the use of madras curry powder in combination with other spices and ingredients like the Jalapeno and fresh ginger in addition to mashed potatoes basically produces the perfect side dish you can have for Thanksgiving.
More so we basically cannot pinpoint where the usage of curry with mashed potatoes started from or originated from.
Next up let’s take a look at some mistake you should avoid while making your mashing the potatoes
Mistakes to avoid while making your mashed potatoes with curry
Avoid using at all cost waxy potatoes most especially the white or red varieties as these potatoes require more mashing to eventually become creamy and this could lead gluey potato paste which is not too good and doesn’t favor your dish. Instead use high starch potatoes like russets which allow for fluffy, smooth and a complete package of flavor mash potatoes.
Avoid salting the water used in cooking the potato basically because the starch in potatoes swell and absorb water so if you added salt initially to the potato it might become too salty before the entire of preparing the dish is done.
Ensure you properly drain the potatoes before you mash them because if you don’t then you are probably looking at a watery mess. If possible, you can gently reheat to dry out excess liquid from the potatoes before you eventually marsh them.
Avoid mashing your potatoes vigorously either using the food processor or mashing them for too long as this causes the potato to release an unusual amount of starch which in turn makes the potato gluey and less appetizing. Don’t overwork the potatoes, be less aggressive with mashing and they will, in turn, become as light and fluffy as you would like them to be.
People do normally prefer to prepare their food ahead of time most especially when there’s lots of food involved. So, they tend to preserve probably by refrigerating them. However, from personal point of view I don’t really like that idea as I like to prepare my food fresh, I would advise that you do not store potatoes in freezer overnight because I am sure you would how it would taste the next day.
Curry Mashed Potato Recipe
After thorough research, I was able to draw out an almost perfect curry mashed recipe which is not difficult to prepare. To prepare this recipe you will need the following curry mashed potatoes ingredients:
- 3 lb. of russet potatoes
- 1 tablespoon of fresh ginger, peeled and minced
- ¼ Jalapeno, deseeded and minced
- 2 tablespoons of butter
- 1 large onion
- 2 teaspoon of Madras curry powder
- 1 teaspoon of minced garlic
- 1 green onion
- ¼ tablespoon of table salt
- 1 teaspoon of yellow mustard
- ¼ teaspoon of allspice powder
- Black pepper
First thing peel the potato and cut them into chunks of different sizes, place in a large bowl of fresh clean water and wash gently, transfer them to your instant pot and add water with a pinch of salt. Set for high pressure for about 8-10 minutes steam.
You will know when the potatoes are ready by the time you can pierce a fork through them. On the other hand, if you are not using an instant pot you can clean potatoes in a large pot over high heat and allow to boil for 10-15 minutes.
While you are waiting for the potato chop the onion and jalapeno, combine and set aside. In a small pan over a medium-low heat add butter then pour in the onion and jalapeno. Also add a little salt with the thyme, allspice, and garlic. Stir and cook for about 3-5 minutes.
Potatoes should be ready by now, quickly put the potatoes away from heat, drain properly. Place potato in a mixer or better still mash potato with a potato masher or your hands till it becomes fluffy, add butter and cream to the bowl, mix and set aside.
Once that is done add the curry powder in another, add the mixture garlic, jalapeño and the other ingredient to the curry and mix thoroughly until it becomes smooth.
Add the curry mixture to the potatoes and beat/mix again gently. Do not over mix the potatoes so that it doesn’t become gluey. Add a little salt to taste.
Finally, your potato mash with curry is ready. Garnish with black pepper and sliced green onion to enjoy.
Other variations of the curry mashed potatoes
Aside from the recipe, I have shown you guys there’s also the Aloo Bharta, a very familiar mashed potato dish in India. Mashed potatoes there are the spiced and flavored based region, state and probably family. It served as a side dish to rice.
The Indian mashed potatoes with curry are usually lightly spiced and flavored with mustard oil. More so the use of heavy cream, milk or butter is usually not required to make the potatoes creamy. They are basically just spicy mashed potatoes and are served as scoop or ball. I must warn you mashed potatoes in any form is usually very addictive.
For a creamy spiced version, you can add the following ingredients; cayenne, cumin, and garam masala. Although I have mentioned earlier before that the Indian recipe makes use of mustard oil but you can also use any other neutral oil mixed with ground mustard as a substitute or better still you can use heat up the mustard seed in hot oil until they begin to pop and use the flavored oil to spice the potatoes.
If this method is stressful you can conveniently get the mustard oil from any Indian store or simply order online. The method of preparation is also very similar to one I have mentioned above; the only difference is the usage of mustard oil in place of cream and the addition of extra recipes like the cayenne pepper and coriander.
In conclusion, the curry mashed potato or whipped potatoes with curry is actually the perfect side dish for Thanksgiving, so if you are excited about trying out this recipe for Thanksgiving as I am, stop wasting time and hurry up get the necessary ingredients and start cooking ASAP.