Curried mashed potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Onion(s), finely chopped | |
| 2 | Garlic clove(s), minced | |
| 1 | teaspoon | (to 1 1/2 tsp) curry powder or to taste |
| 1½ | pounds | Baking potatoes (3 large) peeled, cut in 1\" dice |
| Salt and pepper | ||
| ½ | cup | Non-fat sour cream |
| 1 | pinch | Cayenne pepper |
| ¼ | cup | Vegetable stock or skim milk (opt) |
Directions
1. Heat the oil in a large non-stick fry pan. Saut‚ the onion and garlic over medium heat for 6-8 minutes, or until golden brown, stirring often. Add the curry powder after 4 minutes.
2. Cook the potatoes in at least 4 quarts of rapidly boiling salted water until very tender, 10-15 minutes.
3, Thoroughly drain the potatoes in a colander. Return to the pot and mash the potatoes. Do not pur‚e the potatoes in a food processor, or the mixture will become gummy.
4. Stir the onion mixture into the mashed potatoes with the sour cream, salt and pepper and cayenne. If the potatoes seem dry, add a little vegetable stock or skim milk. Correct the seasonings and serve at once.
Note: This mixture also makes a great filling for turnover and pasta.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 119 Submitted By DIANE LAZARUS On 10-26-95