Golden Smashed Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 10%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.1g
  • Carbohydrate: 40.4g
  • Fiber: 2.4g
  • Cholesterol: 0.8mg
  • Iron: 1.8mg
  • Sodium: 421mg
  • Calcium: 59mg

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

  1. 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.
  2. 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.
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