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!
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?
Ingredients and notes
- 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.
- 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!
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!
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.
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.
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.
More holiday side dishes
Curried Mashed Potatoes Recipe
- Potato masher, ricer or a big fork
- 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)
- 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!