Mashed Curry Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), floury boilin
- a bit salt
- 20 g butter
- 1 tablespoon, leveled curry powder, mild
- 0.5 teaspoon ½ turmeric
- 120 ml milk
- 5 spring onion (s), slim
- 1 tablespoon sesame seeds
- 1 teaspoon black cumin
Print Recipe
Pin Recipe Instructions
- Cook time: 20 minutes
- Total time: 40 minutes
- Peel the potatoes and cut into large pieces. Cook covered in salted water for about 20 minutes.
- Clean and wash the spring onions and cut into rings.
- Toast the sesame seeds in a dry pan until golden brown.
- Heat the butter, sauté the curry and turmeric in it, deglaze with the milk, bring to the boil.
- Drain the cooked potatoes, let them steam out and mash. Mix with the hot spiced milk and season with salt. Mix in the spring onion rings.
- Serve the puree sprinkled with sesame seeds and black cumin.
- Even with mild curries, there are sometimes relatively hot types. In addition, the taste buds are differently sensitive. The above stated quantity can only be a guideline.
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