Curry Mashed Potatoes
Elevate your side dish game with these creamy and flavorful Curry Mashed Potatoes! This recipe combines the comforting richness of mashed potatoes with the bold, aromatic spices of curry powder, creating a dish that’s as unique as it is delicious. Made with fluffy Russet potatoes, velvety coconut milk, and a hint of sautéed garlic and onion, these mashed potatoes are infused with a silky, spiced sauce that’s irresistibly indulgent. Perfect as a standout side for curries, roasted meats, or vegetarian dinners, this dish is easy to prepare in just 40 minutes and versatile enough to complement any meal. Garnish with fresh cilantro for a burst of color and freshness, and get ready to wow your family or dinner guests with this creative twist on a classic favorite. Keywords: curry mashed potatoes, mashed potatoes with curry, coconut milk mashed potatoes, spiced mashed potatoes, flavorful side dish.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 1.5 tablespoons Curry powder
- 0.75 cups Coconut milk
- 0.5 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Peel the potatoes and cut them into 1-inch chunks.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to medium and simmer the potatoes until fork-tender, about 15 minutes. Drain the potatoes and set them aside.
While the potatoes cook, finely dice the onion and mince the garlic.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and curry powder to the skillet. Stir and cook for 1 minute until fragrant.
Pour the coconut milk and vegetable broth into the skillet. Stir to combine, then let the mixture simmer for 2-3 minutes to allow the flavors to meld.
Using a potato masher or a ricer, mash the cooked potatoes until smooth.
Pour the curry-coconut mixture into the mashed potatoes. Stir until the potatoes are creamy and evenly coated with the curry sauce.
Season with salt and pepper to taste. Adjust the consistency with additional vegetable broth if needed.
Transfer the curry mashed potatoes to a serving dish. Garnish with freshly chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.9 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1313 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
