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).
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
How to Make It
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.
Tabla Restaurant and Bread Bar, New York, New York
This recipe has now been added to my top 10 sides file! I must admit that I haven't used the mustard seeds as directed (don't have them in my cupboard), but have made this recipe several times with everything else on the list. The maple syrup and turmeric are a great combo. Even my husband, who is not a potato fan, likes this dish.
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