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Cumin Mashed Potatoes

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

Starchy russet potatoes, make the best mashed potatoes. This simple Cumin Mashed Potatoes recipe is spiced up with an Indian flair. In Northern Indian vegetarian cooking, cumin and potatoes are a tasty two-some that...


  • 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

Nutrition Facts


249 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


42 g


2 g


3 g


5 g


14 mg


  1. 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.
  2. Mash the potato to preferred smoothness. Set aside and keep warm.
  3. 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.

Chef Tips

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.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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