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.