Crispy east-side mashed potatoes

Aarti ramps up the flavours with some delicate Indian-inspired spicing.

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
680g Yukon Gold potatoes
Salt
25g butter
1 tbsp oil
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp brown of black mustard seeds
1 medium white onion, thinly sliced
14g minced fresh parsley leaves
1) Pop the potatoes into a medium saucepan and fill with cold water until covered by about 2cm. Season well with salt. Bring to a boil, lower to a simmer and cook until a fork inserted into the centre of each potato meets no resistance, 20 to 30 minutes. Drain and pass through a ricer or food mill. Stir in the butter while hot.

2) Warm the oil over medium-high heat in a skillet, preferably cast iron. Add the seeds; they should sizzle upon contact. Once they stop popping, add the onions and saute until softened.

3) Add the mashed potatoes to the pan and flatten with a spatula so that the mash can begin to crisp. Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes.

Remove from the heat, sprinkle with parsley, and serve.

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