Vegan Mashed Potatoes

Mashed potatoes don’t always need to have milk and butter. I agree that milk and butter and even garlic adds a magical flavor to the good old potato. Give this dish with an Indian twist a try and you will be amazed at how good it is. This is a staple in south Indian homes and is usually served with dosa ( rice and lentil crepes) and poori ( deep fried bread). Try this on Turkey day, your guests and the bird will be pleasantly surprised at this wonderful pairing.


1 Yukon gold potato cubed

1/2 medium onion finely chopped

1/2 inch piece ginger grated

1 Thai green chili slit vertically

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

2 teaspoons oil

1/4 teaspoon turmeric powder

1/2 teaspoon asafetida powder

3-4 curry leaves

1 teaspoon finely chopped cilantro leaves ( optional)



1. Pressure cook the potatoes for 3 whistles or cook in a microwave for 10minutes. Mash them well when cooked.

2. Heat oil in a pan and when its hot add mustard seeds and cook for few seconds.

3. Add cumin seeds and cook for a minute.

4. Add curry leaves, green chili and chopped onions and cook till onions turn golden brown.

5. Add turmeric powder, asafetida, salt and cook for a minute.

6. Add mashed potatoes and mix well to coat with spices and onions.

7. Garnish with chopped cilantro leaves.


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