• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Diet Type
  • Dinner
  • About
    • Contact

Sunglow Kitchen logo

menu icon
go to homepage
  • Recipes
  • Diet Type
  • Dinner
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Diet Type
    • Dinner
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Sides & Appetizers

    Published: Nov 23, 2021 · Modified: Feb 9, 2022 by Petranka · This post may contain affiliate links.

    Curried Mashed Potatoes

    Jump to Recipe Print Recipe

    Switch up the plain boring potato mash for these Curried Mashed Potatoes made in just 1 pot! They are light, buttery, creamy, and SO easy to make! Vegan and dairy-free friendly!

    A white bowl filled with curried mashed potatoes, topped with fresh cilantro leaves and butter.

    These curried mashed potatoes are a great way to level up the boring mash. Especially if you're searching to add some more flavor to your holiday dinner table.

    The curry powder adds richness and depth, as well as color and vibrance. And you'll only need 7 ingredients to make this recipe, so what's not to love?

    Jump to:
    • Ingredients and notes
    • How to make it
    • Expert Tips
    • FAQ
    • More holiday side dishes
    • 📖 Recipe

    Ingredients and notes

    Gathered ingredients for making mashed potatoes with curry powder.
    • Potatoes: Make sure to use Yukon Gold potatoes for best results. You can also use a mix of Yukon Gold and Russet potatoes if you want a fluffier mash.
    • Oil: For toasting the spices. We use olive oil, but any oil will work here.
    • Milk: We use soy milk, but any unsweetened milk will work here.
    • Garlic: Optional, but recommended. For more depth of flavor.
    • Butter: Use vegan butter if you want to make this recipe dairy-free.
    • Curry powder: Make sure to use good-quality curry powder, because it really makes a difference. We like to make a DIY version, but a store-bought one will work just as well.

    How to make it

    First, start by peeling, washing, and roughly chopping your potatoes. Add them to a pot, and cover with cold water. Add 1 teaspoon of salt and stir to combine.

    Bring potatoes to a boil, then simmer over medium-high heat for 20 minutes or until very soft. The time needed will depend on the size and type of your potatoes, so make sure to check with a fork after 20 minutes or so.

    To the same pot, heat oil over medium-low heat. Once hot, add minced garlic and cook for 1 minute. Then, add the curry powder and cook for 2 more minutes, stirring frequently, until fragrant. Add the butter and milk and bring to a boil.

    Remove the pot from the heat and add the potatoes, salt, and black pepper. Use a potato masher or a big fork to mash until creamy. Lastly, stir in some chopped fresh cilantro (if using).

    Serve while still warm, with a drizzle of olive oil on top.

    Expert Tips

    • Cover the potatoes with cold water. This will ensure that your potatoes will cook evenly. Make sure to not add potatoes to boiling water, the texture just won't be the same.
    • Don't overmix when mashing! This is my biggest tip to keep your mashed potatoes light and fluffy.
    • Salt your potatoes at the beginning of cooking. Just as pasta does, potatoes too absorb flavor from the liquid they are cooking in. So adding salt to the water results in a more flavorful mash and better texture!
    • Taste and adjust as you go. You can always add more salt, butter, or cilantro if you feel like it's needed. This recipe is super versatile and flexible!

    FAQ

    How to make mashed potatoes without a masher?

    The simplest thing you can use is a fork! It does require a bit more work, but with a bit more patients you'll have the perfect mash in minutes!

    Why do mashed potatoes get gluey?

    Overmixing the potatoes will lead to a gluey mash, so make sure not to use a blender, mixer, or food processor. Simply mash them by hand using a regular potato masher or a big fork. If you want to make it easier, you can use a riser first, then mash them with a fork.

    Can you freeze them?

    Yes! If you freeze them, I would recommend doubling the butter in this recipe. Adding more fat will prevent them from getting grainy and dry because it acts as a protection.

    How to reheat?

    In my experience, it's best to reheat them in an oven or on the stovetop, as the microwave can really dry out your mashed potatoes. But don't worry, we've got some great tips for all methods!
    Oven: Preheat oven to 350F (180C). Add mashed potatoes to an oven-safe bowl or a pan and cover them with a lid or a towel. Cook for 15-20 minutes or until warmed through.
    Microwave: Add mashed potatoes to a microwave-safe bowl and cover with a lid or a towel. Microwave on 50% power for 1 minute or until warmed through.
    Stovetop:
    Add mashed potatoes to a small pot, alongside a splash of milk. Heat over medium-low heat, stirring frequently until warmed through.

    Curried mashed potatoes served in a white bowl, and topped with olive oil, fresh cilantro and butter.

    More holiday side dishes

    Air Fryer Smashed Potatoes

    Orzo Mac and Cheese

    Vegan Mac and Cheese without Cashews

    Roasted Brussels Sprouts with Balsamic Glaze

    Salad Kabobs Appetizers

    If you make these Curried Mashed Potatoes, let me know how it went in the comments below! We'd love it if you can share your results with us on Instagram or Pinterest! Much love xx

    📖 Recipe

    A white bowl filled with curried mashed potatoes, topped with fresh cilantro leaves and butter.

    Curried Mashed Potatoes Recipe

    Switch up the plain potato mash for these Curried Mashed Potatoes made in just 1 pot! They are light, buttery, creamy, and SO easy to make! Vegan and dairy-free friendly!
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Gluten-free, Indian-Inspired
    Keyword: creamy, curry, mashed potatoes, nut-free
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 6
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Stovetop
    • Potato masher, ricer or a big fork

    Ingredients

    • 2 ½ pounds (1.1 kg) Yukon Gold potatoes (or a mix of Yukon Gold and Russet potatoes)
    • 2 teaspoon salt, divided
    • 2 tablespoon olive oil (or any neutral oil)
    • 2-3 tablespoon curry powder
    • 3 garlic cloves, minced (optional, for more flavor)
    • 4-6 tablespoon butter (use vegan butter if needed)
    • 1 cup milk of choice (we used unsweetened soy milk)
    • ½ teaspoon black pepper
    • 3 tablespoon chopped fresh cilantro (optional)

    Instructions

    • Peel, wash, and roughly chop your potatoes. Add them to a large pot and cover with cold water. Add half of the salt and stir. Bring to a boil, then simmer over medium-high heat for 20-25 minutes or until very soft and almost fall apart when poked with a fork.
    • Once ready, drain the potatoes and set them aside. In the same pot, heat oil over medium-low heat. Once hot, add the minced garlic (if using) and cook for 1 minute, stirring frequently. Then, add the curry powder and toast it in the oil for 2 minutes, until fragrant. Add the butter and milk, and stir to combine. Bring to a gentle boil, then remove from the heat.
    • Add the potatoes, salt, and black pepper and mix until everything is well covered in the curry mixture. Use a potato masher or a fork to mash the potatoes until creamy. You can also use a ricer, and in this case, you'll need to pass the potatoes through into the pot before you mix them with the curry and milk mixture.
    • Lastly, stir in the chopped cilantro (optional). Taste and adjust the flavor if needed, adding more salt for saltiness, milk for moisture, or butter for creaminess. Serve right away!

    Notes

    Storage
    Fridge: Let mashed potatoes cool to room temperature. Then, transfer to a container and cover with a lid. Save in the fridge for up to 6 days.
    Freezer: Let mashed potatoes cool to room temperature. Then, transfer to a freezer-safe container and cover with a lid. Freeze for 6 months. Let them thaw overnight at room temperature before serving.
    *Nutrition information is a rough estimate calculated without optional ingredients, with lesser amount of butter and with soy milk.

    Nutrition

    Calories: 258kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Sides & Appetizers

    • Easy Hummus without Garlic
    • Creamy Oyster Mushroom Soup with Thyme
    • Super Crispy Fried Silken Tofu (Vegan)
    • Vegan White Sauce Pizza with Spinach and Artichoke

    Reader Interactions

    Comments

    1. Valeria says

      January 30, 2022 at 3:54 pm

      5 stars
      I made this recipe last night and everyone loved it. Very flavorful and creamy.

      Reply
      • Petranka says

        January 31, 2022 at 12:45 pm

        Glad you enjoyed it, Valeria!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

       Hi, I'm Petranka!  

    A photo of Petranka in a white floral dress.

    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

    Popular Recipes

    • Carrot Cake Frosting Without Cream Cheese
    • 3 Easy Avocado Smoothie Recipes
    • Air Fryer Roasted Pecans
    • Orzo Mac and Cheese

    Veganuary Recipes

    • Easy Tofu Fajitas Recipe
    • BEST Vegan Mac and Cheese without Cashews
    • Vegan White Sauce Pizza with Spinach and Artichoke
    • Air Fryer Beyond Burger (10 minutes!)

    Footer

    Top Budget-friendly recipes

    • Easy Hummus without Garlic
    • Oat Milk Béchamel (Vegan White Sauce)
    • Easy Overnight Oats without Yogurt (4 Ingredients!)
    • Cornbread without Buttermilk (Dairy-free)
    • Easy Eggless Cinnamon Rolls (Vegan-Friendly)
    • Oat Milk Eggnog (Vegan or Traditional)

    Legal & Contact

    • About Us
    • Contact
    • Privacy Policy
    • Subscribe to our newsletter and receive a free eBook!

    Follow

    • Pinterest
    • Instagram
    • Facebook
    • YouTube

    Copyright © 2023 Sunglow Kitchen. All Rights Reserved.