All the mashed potatoes I have eaten were way too buttery and bland. So I stayed away from making them myself at home. But when I saw this spiced up mashed potatoes with caramelized onions and flavored with cumin and cayenne, it caught my attention immediately.
I made it and my potato loving family loved it. Even my picky eater son loved it a lot and gave me 2 thumbs up. So if you are looking for a slightly different mashed potatoes and like spicy food for this Thanksgiving, then do try this recipe.Ingredients: Serves 4 Russet or Yukon Gold Potatoes - 4 medium Onion - 1 large, diced Ground Cumin - 1tbsp Cayenne/ Red Chili powder - ½tsp (add more if you like spicy food)
Milk - ½cup (use any dairy or unflavored non-dairy milk)
Salt & Pepper - to taste
Method:
- Pressure cook potatoes until very soft, about 4~6 whistles. Let the pressure release naturally. Alternately potatoes can be cooked in lots of water for 25~30 minutes or until tender. Drain and mash the potatoes.
- While the potatoes are cooking, heat 1tbsp oil in a pan. Add the onions and cook on medium flame until the onions are translucent and lightly browned around the edges, about 10 minutes.
- Add the ground cumin and cayenne. Mix well and continue cooking until the onions are caramelized, another 10~12 minutes.
- Add milk to the onions and bring to a simmer.
- Add the onions to the mashed potatoes along with salt and pepper. Mix well and garnish with cilantro. Serve immediately.
Linking this to Valli's 'Cooking from Cookbook Challenge: November -- Week 3'.
