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Ginger Turmeric Mashed Potatoes


Creamy mashed potatoes infused with ginger, turmeric, and curry.


2PoundRed Potatoes
1⁄2CupUnsweetened coconut milk
2TablespoonUnsalted butter
1TablespoonCurry powder
1TablespoonChives, minced
2TeaspoonFresh grated ginger root
2TeaspoonFresh grated turmeric root
1⁄2TeaspoonBlack Pepper
1⁄2TeaspoonSea 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.


8 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time15 minutes