Curry Mashed Potatoes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs russet baking potatoes
• salt
• 3 tablespoons butter
• 1 large onion, finely chopped
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 2 tablespoons curry powder
• 1/2 cup sour cream
• 1/2 cup plain low-fat yogurt
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
• 2 add a big pinch of salt, cover, and bring to a boil over high heat.
• 3 boil until tender when pierced with a fork, 15 to 20 minutes.
• 4 drain and return to the hot pan.
• 5 meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
• 6 add the onion and saute until softened, about 5 minutes.
• 7 add the ginger and garlic and cook for 3 minutes.
• 8 add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
• 9 stir in the curry powder and cook for 3 minutes.
• 10 stir in 2 tablespoons water and remove from the heat.
• 11 add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
• 12 beat with a small electric mixer or mash with a potato masher until fluffy.
• 13 serve hot.