Chutney Mashed Potatoes
Perfect addition to your Indian Inspired Thanksgiving, these Chutney Mashed Potatoes are butter, creamy with a slight kick from the addition of cilantro chutney.
Servings: 6
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
Instructions
- 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.
Notes
- Increase the amount of chutney for a stronger chutney flavor in this mashed potatoes.
Nutrition
Calories: 202kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 844mg | Potassium: 675mg | Fiber: 3g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 1mg