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Posted by on Apr 19, 2014 in Sides, Food, Recipes, Various | 0 comments

Indian Spiced Mashed Potatoes

Indian Spiced Mashed Potatoes

trailToday, my partner and I, drove to the Weir Creek Hot Springs. The hour long windy highway up the hills was nothing short of breath-taking, even though my sensitive motion sickness had to vie for attention.
Spring is in full swing down in the valley, but Winter reigns in higher elevations. A trail, covered with a thick layer of hardened snow and ice, took us away from the tucked-away parking lot into the wilderness. If it wasn’t for the shrubs and branches to hold on to, the short hike would have been less-than pleasant and gnarly. But. that’s. part. of. the. fun. right? Well, not today. Think I woke up a bit grumpy, and was in no mood to slip and slide or bruise up…aka “have an adventure”.
After a short walk, a warm mist penetrated the crisp air, and with a couple of more steps we were gazing at the most beautiful secluded rock  pool in the wilderness, over looking the river and the national forest.

yester

 


It didn’t take us long to strip down and literally slide into the pool, as the rocks were covered with a bit of an algae. 

yest

We took a nice long hot soak, as the Varied Thrush whistled it’s tune and sun struggled for an appearance, and I wondered if this was the most amazing spot in nature, I have ever experienced so far. By the way, the Varied Thrush (bird) song, literally sounds like a whistle.
After a while of feeling relaxed and groovy, we decided we had our nature fill and were ready to move on. On the way back, the trail didn’t seem as treacherous as it first seemed, making me marvel of how our state of mind colors the impression from our sensory inputs. Most of the time, physical discomfort can just be a sheer perception rather than reality. 

We got back to the parking lot, bumped into a couple of friends (…go figure) and down the road we drove, while my sleepy head bobbed side to side. We stopped to inspect anything that appeared interesting, including the Locksa Lodge and the Lumberjack Saloon. Had some beers, made some new friends, shared a couple of laughs and finally went back home.
The best way to end this perfect day was a quick grilled steak and mashed potatoes. And of course, I wouldn’t just prepare them regular. Why pass up the opportunity to try something new? How about some Indian spices, since we love them so much?
The exact amount of spices depends on your personal preference and the amount of butter/oil used. Higher fat content allows for more generous inclusion of spices.

Ingredients (Serves 4):

  • 2 lrg (~ 20 oz) baking potatoes, cooked
  • 1/4- 1/2 cup milk (any)
  • butter/oil
  • 2 Tbs fresh cilantro, chopped
  • 1/2 tsp salt, fresh ground pepper to taste
  • 1/2- 3/4 tsp each
    • ground cumin
    • ground fennel seed
    • ground coriander
  • 1/8 tsp each
    • asofoetida (may replace with garlic powder)
    • cayenne pepper (double for more heat)
    • turmeric

Time~ 30 min
Instructions:

  1. Cook and mash potatoes with you hands or potato masher (~ 20 min).
  2. In a small bowl, mix all the spices, salt and pepper. Saute in enough butter/oil ’till fragrant (~ 1 min).
  3. Add the milk and cook (~1 min).
  4. Combine mixture with mashed potatoes and chopped cilantro. Use more warm milk if needed.
  5. Taste, adjust seasoning and spices. Add more butter/oil if preferred.
  6. Serve warm.

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