Creamy mashed potatoes infused with ginger, turmeric, and curry.
2 lbs. red potatoes, halved
1/2 cup unsweetened coconut milk
1/4 cup milk or unsweetened plant-based milk, as needed
2 Tablespoons unsalted butter or margarine
1 Tablespoon curry powder
1 Tablespoon minced chives
2 teaspoons fresh grated ginger root
2 teaspoons fresh grated turmeric root
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Prep Time: 10min | Cook Time: 15min
Place red potatoes in large pot and cover with cold water. Bring to a boil, then reduce to simmer and cook for about 15 minutes, or until potatoes are fork tender.
Drain potatoes and set aside.
Return pot to stove and add butter. Heat over low heat until melted, then add curry powder, ginger, turmeric, and black pepper. Allow spices to sizzle until they become fragrant (about 1 minute) – but be careful not to burn them.
Whisk in coconut milk, then add potatoes. For chunky mashed potatoes, mash with forks or potato masher. For smooth potatoes, whip with electric mixer.
Add milk, as needed, to achieve a nice texture.
Add salt, then taste, and additional salt, if needed. Serve garnished with fresh chives.
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