GOLDEN TURMERIC MASHED POTATOES
A vegan mashed potato recipe flavored with turmeric, cumin, and garlic. So easy and so full of flavor that I'm pretty sure you'll be fighting the carnivores for 'em.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 9
Steps:
- Fill a large pot 2/3 of the way full with water. Set over high heat. Add potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain and leave potatoes in the colander. Wipe the water out of the potato pan and return it to the burner.
- Set the burner to medium heat. Add olive oil, turmeric, cumin, garlic powder, and salt. Cook, stirring constantly, for about 30 seconds. Reduce heat to low.
- Add the potatoes back to the pan with the olive oil and the spices. Add the soymilk, starting with 1 cup, and, using a potato masher, mash the potatoes in the pan. Continue mashing, adding more soymilk as needed, until the potatoes are your desired consistency.
- Scoop into your serving bowl and top with parsley and vegan butter (if using). Serve.
TURMERIC MASHED POTATOES
A lighter version of your standard Thanksgiving mashed potato recipe that does not call for butter or cream. It makes up for the butter and cream with strong, exotic flavors. The spices are vibrant on the palate and the dish blows away any expectations of traditional mashed potatoes.
Provided by Food Network
Categories side-dish
Yield 6
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut them in half crosswise (quarter them if large). Cover them with cold water by 2 inches in a 3-quart saucepan and simmer until just tender, 15 to 20 minutes, depending on the size of the potatoes. Drain in a colander and return to the pan to let them dry slightly, about 2 minutes. While they are still warm, mash the potatoes using a potato masher or a ricer and keep them warm, covered.
- Heat the oil in a 10-inch skillet over moderate heat until it shimmers. Add the chana dal and saute until light golden, about 1 minute. Add the onion, butter and turmeric and cook the mixture, stirring, until the onion is translucent, about 3 minutes. Add the cream and milk and cook until the mixture is reduced by half, about 7 minutes.
- Meanwhile, whisk together the dry mustard and honey in a small bowl. Whisk in about 1/4 cup of the cream mixture, then whisk the honey mixture, salt, and pepper into the reduced cream mixture. Heat the mashed potatoes over low heat until warmed through and add the cream mixture, stirring until well combined. Season with salt and pepper.
INDIAN GINGER POTATOES
This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. -Erin Kelkar, Norcross, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 201 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TURMERIC POTATOES
Make and share this Turmeric Potatoes recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes in their skins until just cooked but still firm. Plunge into cold water and peel.
- Cut into 1in cubes and put in bowl. Sprinkle with salt and turmeric and toss lightly to coat.
- Heat the oil over a medium heat. Add the potatoes and fry for 5 minutes. Sprinkle over chilies and 1 tablespoon of water.
- Stir, cover pan and simmer for 10 minutes. Uncover and continue frying until potatoes are lightly browned.
Nutrition Facts : Calories 312.1, Fat 9.4, SaturatedFat 1.3, Sodium 794.4, Carbohydrate 52.7, Fiber 6.8, Sugar 3.8, Protein 6.4
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