Golden Smashed Potatoes

recipe
Yukon gold potatoes take on bolder color and a slightly musky flavor when tinged with turmeric in this dish. Serve these potatoes with Marinated Flank Steak with Horseradish Raita (page 141).

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 212
Caloriesfromfat 10 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 6.1 g
Carbohydrate 40.4 g
Fiber 2.4 g
Cholesterol 0.8 mg
Iron 1.8 mg
Sodium 421 mg
Calcium 59 mg

Ingredients

2 1/2 pounds Yukon gold potato, quartered
1 tablespoon olive oil
1 teaspoon mustard seeds
1 cup fat-free milk
2 tablespoons maple syrup
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain; return potatoes to pan.

While potatoes cook, heat oil in a small saucepan over medium heat. Add mustard seeds; cook 2 minutes or until seeds begin to pop. Add milk, syrup, and turmeric; simmer until reduced to 1/2 cup (about 10 minutes). Add milk mixture, salt, and pepper, and mash with potato masher or fork to desired consistency. Serve immediately.

Floyd Cardoz,

Tabla Restaurant and Bread Bar, New York, New York,

Cooking Light

October 2005
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