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!
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
Tried this recipe?Let us know how it was!