Starchy russet potatoes, make the best mashed potatoes, and this super simple Cumin Mashed Potatoes recipe spices these delectable spuds up with an Indian flair. In Northern Indian vegetarian cooking, cumin and potatoes are a tasty two-some that often end up in the same pan together. They make this mash delicious with simple roast chicken or are the perfect exotic touch to the traditional Thanksgiving dinner. If you feel like some spiced up comfort, this mash is for you.
- Place the potatoes into a pot and cover with cold water. Bring to a boil, and continue to boil until tender when pierced with a knife. Drain and once cool enough to handle, peel. The skins should just rub off.
- Mash the potato to preferred smoothness. Set aside and keep warm.
- In a medium skillet, heat the olive oil over medium-high heat. Add the cumin seeds, red pepper flakes and chopped garlic. Cook until the garlic is just turning golden. Pour the spiced oil over the potatoes and stir to combine. Serve warm.
- 2 pounds russet potatoes, scrubbed
- 2 tablespoons olive, grapeseed or canola oil
- 2 teaspoons cumin seeds
- 1 teaspoon red pepper flakes, or to taste
- 3 garlic cloves, roughly chopped
Ann's Tips and Tricks
Take care not to overheat the olive oil. When olive oil burns, it becomes carcinogenic, so if the pan starts to smoke, throw the oil away and start again.