Curry Mashed Potatoes

Recipe by Grace Lynn

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!

Top Review by 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.

Ingredients Nutrition


  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.

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