Perfectly mashed, fluffy potatoes with a spiced twist: golden curry mashed potatoes that pair perfectly with a spring salmon dish.
It's hard to improve mashed potatoes. Once you've got a favorite recipe, that's that. Except when you change the flavoring. Sure, you could make cheesy mashed potatoes. Maybe even throw in some bacon if you're a wild and crazy guy. But what about curry? Ask yourself: do you like spiced foods? Do you like ginger? You should try curry mashed potatoes.
This recipe is based on a Jamaican curry since it also contains allspice. As someone who has definitely had curries, I'd still call myself a curry novice since curry spices can vary so much from region to region. I have not experienced a fraction of the curries out there. But I can say my Dad went through a phase where he made chicken curry like once a week (and would use it to break in new friends/boyfriends/girlfriends in our family to see if they were brave).
We are using a madras curry powder in conjunction with several other spices and ingredients (like jalapeño and fresh ginger). This is going to be the perfect side dish for Easter brunch (we had it with salmon and it was PERFECT) but also an elevated comfort food you can come back to in winter.
Curry Whipped Potatoes
- 3 large russet potatoes, peeled and quartered
- 2 Tablespoons butter
- 1 thumb of fresh ginger, peeled and minced
- 1/2 jalapeño, deseeded and minced
- 1/6th white onion, rough chopped (about 1/2 cup)
- 1/4 teaspoon table salt
- 1 T yellow mustard
- 1 1/4 teaspoon madras curry powder
- 1/8 teaspoon allspice power
- 1/4 cup chicken stock
- 1 teaspoon minced garlic
- 2 sprigs fresh thyme
- green onions
- 1/4 cup heavy cream
- If using a multi-cooker like an InstantPot add potatoes and water to cover. Set for high pressure, 8 minute steam. Potatoes are ready when you can stick a fork through them.
- If using stovetop, boil water and add potatoes. Cook until you can stick a fork through them.
- Cut jalapeño, garlic and onion to specifications above.
- Add 1 tablespoon butter to a small sauté pan on medium low heat.
- Add onion, jalapeño, ginger and salt to the pan with butter.
- Turn up heat to medium and add spices and mustard. Stir and cook for three minutes.
- Add chicken stock and stir. Cook for 1 minute.
- Add minced garlic and thyme.
- Stir and cover. Turn down to low and cook for 5 minutes.
- Drain potatoes.
- Place potatoes in a stand mixer with a whisk attachment or bowl with a hand mixer.
- Add butter and heavy cream to the bowl with the potatoes.
- In a small bowl, add the curry mix and use an immersion blender to blend smooth.
- Turn on the stand mixer or hand mixer for 10 seconds and beat potatoes until fluffy.
- Add curry mix into potatoes.
- Beat again for a few seconds until completely combined and golden. DO NOT over mix or potatoes will become gluey.
- Taste for salt and adjust seasonings.
- Garnish with black pepper and sliced green onion.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.