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Curry mashed potatoes

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Ingredients for 2 servings:

  • 500 g potatoes, floury
  • some salt
  • 20 g butter
  • 1 tbsp, ground curry powder, mild
  • ½ tsp turmeric
  • 120 ml milk
  • 5 spring onions, slender
  • 1 tbsp sesame seeds
  • 1 tsp black cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into large pieces. Cover and cook in salted water for about 20 minutes. Trim, wash, and slice the spring onions. Toast the sesame seeds in a dry pan until golden brown. Heat the butter, sauté the curry and turmeric, deglaze with the milk, and bring to a boil. Drain the cooked potatoes, let them steam, and mash. Mix with the hot spiced milk and season with salt. Stir in the spring onion rings. Serve the puree sprinkled with sesame seeds and black cumin seeds. Even mild curries can sometimes be quite spicy. Taste buds also vary in sensitivity. The above quantities are therefore only a guideline.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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