Curry Mashed Potatoes

Grace Lynn's Note:

If you like curry, you've got to try this. It's perfect with a simple roast chicken, beef or pork. It's hot and spicy, tart and tangy, creamy and comforting, as only mashed potatoes can be!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 lbs russet baking potatoes
• salt
• 3 tablespoons butter
• 1 large onion, finely chopped
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 2 tablespoons curry powder
• 1/2 cup sour cream
• 1/2 cup plain low-fat yogurt
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
2. Add a big pinch of salt, cover, and bring to a boil over high heat.
3. Boil until tender when pierced with a fork, 15 to 20 minutes.
4. Drain and return to the hot pan.
5. Meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
6. Add the onion and saute until softened, about 5 minutes.
7. Add the ginger and garlic and cook for 3 minutes.
8. Add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
9. Stir in the curry powder and cook for 3 minutes.
10. Stir in 2 tablespoons water and remove from the heat.
11. Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
12. Beat with a small electric mixer or mash with a potato masher until fluffy.
13. Serve hot.

Reviews

[John Sauerbeck]

This was good the only problem I have with it is I think the ginger overpowers the curry. The next time I'll cut the ginger down to 1 teaspoon.