Indian Mashed Potatoes (Debbie)
Indians are always using mashed potatoes to make potato patties and deep-fried potato ball. so it occurred to me that the same mixture could be served plain --- and that it would be wonderful with all manner of fish, poultry, and meat dishes. I tried it out, and it was wonderful.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- black pepper freshly ground
- 2 1/4 pounds potatoes peeled and cut into large chunks
- 3/4 cup milk heated, plus more if needed
- 4-6 tablespoons butter 1/2 to 3/4 stick, cut into pieces
- 1 1/4 teaspoons salt or to taste
- 1 green chili hot, chopped, do not remove seeds
- 1 teaspoon garam masala store-bought
- cayenne pepper pinch
- 1 1/2 teaspoons fresh lemon juice
- Carbohydrate 39.5119643929687 g
- Cholesterol 34.1300000030433 mg
- Fat 12.960563859557 g
- Fiber 5.11342661238409 g
- Protein 5.79372575965064 g
- Saturated Fat 8.0401776411909 g
- Serving Size 1 1 Serving (267g)
- Sodium 110.23440233547 mg
- Sugar 34.3985377805846 g
- Trans Fat 0.991809096467987 g
- Calories 289 calories
Boil the potatoes with water to cover. When they are tender-this will take 15 to 20 minutes---drain and mash them with the back of a fork or a potato masher. Now add the hot milk and butter and beat with a whisk or for, adding 1 or 2 more tablespoons of milk as needed for desired consistency. Add all the remaining ingredients and mix well. The best way to keep mashed potatoes hot if you are not eating them right away is to place them in a covered double broiler.
