Chutney Mashed Potatoes
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 2 pounds potatoes (peeled and quartered, I used Yukon gold)
- ½ tablespoon salt (divided)
- 4 large garlic cloves
- ½ cup + 1-2 tablespoons milk (warm, I used whole milk)
- ¼ cup butter (melted, I used salted butter)
- 2-3 tablespoons cilantro chutney
- ¼ teaspoon salt (to taste)
- black pepper (to taste)
Method
- Add 2 pounds potatoes (peeled and quartered) into a steel pot along with 4 large garlic cloves. Add cold water to cover the potatoes along with ½ tablespoon salt. Let the potatoes cook for 15 to 20 minutes uncovered or until fork-tender. Drain using a colander.
- Transfer back the potatoes to same pot, warm ½ cup + 1-2 tablespoons milk on stove-top and pour it over the potatoes. Start mashing the potatoes using a potato masher as you add the milk slowly into it. Add ¼ cup melted butter and continue to mash until creamy.
- Add 2-3 tablespoons cilantro chutney and mix until well combined. Taste test and add salt as needed, I added an additional ¼ teaspoon salt at this point. Also add black pepper (to taste). Serve hot.