Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!
Behold, the mighty potato. This simple vegetable is a staple in cuisines all over the world – and it’s not wonder why. Potatoes are easy to work with, and have a lovely way of soaking up flavor. Potatoes can be used to create recipes both creamy and crispy, spicy and flavorful, or subtle and mild. They are truly a blank canvas, ready and waiting for a whole world of culinary possibilities.
Growing up, I usually enjoyed potatoes one of two ways – mashed with cream and butter, or fried and dipped in ketchup. During culinary school I discovered a lot more ways to enjoy potatoes. French cuisine makes great use of these simple ingredients in soups, sauces, and even salads.
But it was during my travels that I really began to understand the potential of potatoes. In Beijing, we enjoyed them shredded with flatbread, spicy meat, and scallion. In Switzerland, I devoured bowls of rosti, savoring the meaty crisp potatoes at the bottom of each bowl.
Mexican potatoes, or papas, opened my eyes to how well potatoes go with spicy ingredients like jalapeño or chorizo. Some of my very favorite potato dishes come from India, where blending aromatic spices with mild potatoes create everyday masterpieces like masala dosa or samosa chat.
Another thing I’ve learned to appreciate over the years is the wondrous variety of potatoes themselves. Potatoes come in a rainbow of colors and varieties – each with their own special characteristics. Purple potatoes, for example, make surprisingly good gnocchi, while the meaty texture of russets lend themselves well to baking.
For this recipe, I chose red potatoes. These tend to be on the small side, making them easy to work with and quick-cooking. Red potatoes have a mildly sweet flavor and a smooth, waxy texture with thin skin. The skin is so subtle, in fact, that you can leave them unpeeled for most recipes – even for mashed potatoes.
My mashed red potatoes with ginger and turmeric make a wonderful side dish for grilled seafood, marinated tofu, or stir-fried veggies. You can also stuff these into flatbread, pierogis, or dumplings to make something extra special.
If it sounds like I’m REALLY into potatoes it’s because I am. Potatoes are as fascinating as they are delicious (and you know what a food geek I am). You too can become a potato expert with the help of Potatoes USA. Visit their website to learn about what makes each type of potato special and find recipes and cooking tips. You can find even more potato inspiration on the Potato Goodness Facebook Page.
Ginger Turmeric Mashed Potatoes
Creamy mashed potatoes infused with ginger, turmeric, and curry.
- Author: Mary Helen Leonard | MaryMakesGood.com
- Course: side dish
- Type of potato: red
- Cuisine: Asian-inspired
- Special request: gluten free, vegan optional
- Servings: 8
- Ready time: 25 minutes
- Prep time: 10 minutes
- Cook time: 15 minutes
- Prep Method: boiled
- 2 lbs red potatoes, halved
- 1/2 cup unsweetened coconut milk
- 1/4 cup milk or unsweetened plant-based milk, as needed
- 2 tablespoons unsalted butter or margarine
- 1 tablespoon curry powder
- 1 tablespoon minced chives
- 2 teaspoons fresh grated ginger root
- 2 teaspoons fresh grated turmeric root
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- Place red potatoes in large pot and cover with cold water. Bring to a boil, then reduce to simmer and cook for about 15 minutes, or until potatoes are fork tender.
- Drain potatoes and set aside.
- Return pot to stove and add butter. Heat over low heat until melted, then add curry powder, ginger, turmeric, and black pepper. Allow spices to sizzle until they become fragrant (about 1 minute) – but be careful not to burn them.
- Whisk in coconut milk, then add potatoes. For chunky mashed potatoes, mash with forks or potato masher. For smooth potatoes, whip with electric mixer.
- Add milk, as needed, to achieve a nice texture.
- Add salt, then taste, and additional salt, if needed. Serve garnished with fresh chives.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.