The first forkful felt like diving head-first into a bowl of liquid sunshine—creamy potatoes laced with turmeric and cumin, so fluffy it nearly floated off the spoon.
I discovered it at a rainy Edinburgh food truck where the chef shouted, “This curry mash will outshine your umbrella!” One bite proved him right: velvety potato clouds, fragrant with garam masala and a whisper of coconut milk, warming me faster than any wool sweater.
Russet potatoes bring complex carbs and potassium to steady energy, while a spoon of coconut milk adds medium-chain triglycerides for quick brain fuel. Mild curry powder supplies curcumin—an antioxidant linked to reduced inflammation—without the sodium overload. A final squeeze of lime adds vitamin C and bright acidity. The dish lands at roughly 190 calories per cup yet eats like comfort-food royalty.
Perfect for post-workout recovery or a lazy weeknight side; vegans can keep it exactly as is. Dairy-free eaters swap butter for olive oil, and heat-sensitive palates can dial back the curry to ½ teaspoon and still taste the glow.
Curry mashed potatoes
Ingredients
- 1 potato
- curry powder appropriate amount
- black pepper appropriate amount
Instructions
- Wash the potatoes and steam until cooked. (The cooking time will vary depending on the size of the potatoes.)
- Cut the cooked potatoes in half
- Use a spoon to help hollow out the potatoes. (Don't dig too hard; leave some.)
- Add a little curry sauce to the mashed potatoes and put it back into the "potato bowl".
- Feel free to add decorations
- You can eat it cold. If you don’t like it cold, you can heat it up and eat it
Notes
2. Steamed potatoes can be eaten cold. If you don’t like them cold, you can reheat them.