Turmeric Mashed Potatoes Recipes

MOROCCAN MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until tender and can be pierced with a fork, about 20 minutes.
• Meanwhile, place 1 tablespoon olive oil in a skillet, and heat over medium-high heat. Stir in the onion and cook until translucent and lightly browned, about 6 minutes.
• Drain water from the potatoes, and mash. Stir in the onion, and continue mashing. Mix in the turmeric, salt, pepper, and cumin. Add the remaining 2 tablespoons olive oil, or amount desired to make the potatoes more or less creamy.

GOLDEN TURMERIC MASHED POTATOES

Steps:

• Fill a large pot 2/3 of the way full with water. Set over high heat. Add potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain and leave potatoes in the colander. Wipe the water out of the potato pan and return it to the burner.
• Set the burner to medium heat. Add olive oil, turmeric, cumin, garlic powder, and salt. Cook, stirring constantly, for about 30 seconds. Reduce heat to low.
• Add the potatoes back to the pan with the olive oil and the spices. Add the soymilk, starting with 1 cup, and, using a potato masher, mash the potatoes in the pan. Continue mashing, adding more soymilk as needed, until the potatoes are your desired consistency.
• Scoop into your serving bowl and top with parsley and vegan butter (if using). Serve.

CRISPY TURMERIC ROASTED POTATOES

Steps:

• Preheat oven to 375º.
• Line a baking sheet with parchment paper.
• In a gallon Ziplock bag or large bowl, combine onion, garlic, potatoes, seasonings, and olive oil. Mix to combine until all of the potatoes are well-coated.
• Pour the potatoes onto the baking sheet.
• Bake for 30-35 minutes, removing every 10 minutes to stir and toss the potatoes for even baking.

TURMERIC MASHED POTATOES

Steps:

• Peel the potatoes and cut them in half crosswise (quarter them if large). Cover them with cold water by 2 inches in a 3-quart saucepan and simmer until just tender, 15 to 20 minutes, depending on the size of the potatoes. Drain in a colander and return to the pan to let them dry slightly, about 2 minutes. While they are still warm, mash the potatoes using a potato masher or a ricer and keep them warm, covered.
• Heat the oil in a 10-inch skillet over moderate heat until it shimmers. Add the chana dal and saute until light golden, about 1 minute. Add the onion, butter and turmeric and cook the mixture, stirring, until the onion is translucent, about 3 minutes. Add the cream and milk and cook until the mixture is reduced by half, about 7 minutes.
• Meanwhile, whisk together the dry mustard and honey in a small bowl. Whisk in about 1/4 cup of the cream mixture, then whisk the honey mixture, salt, and pepper into the reduced cream mixture. Heat the mashed potatoes over low heat until warmed through and add the cream mixture, stirring until well combined. Season with salt and pepper.