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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).

Floyd Cardoz
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Tabla Restaurant and Bread Bar, New York, New York

Nutrition Facts

212 calories; calories from fat 10%; fat 2.4g; saturated fat 0.3g; mono fat 1.8g; poly fat 0.3g; protein 6.1g; carbohydrates 40.4g; fiber 2.4g; cholesterol 0.8mg; iron 1.8mg; sodium 421mg; calcium 59mg.
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