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).
Cooking Light OCTOBER 2005
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.
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