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Cilantro Mashed Potatoes with Turmeric Tarka

Cilantro Mashed Potatoes with Turmeric Tarka

By Diane UngerSeptember 27, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes

Milk Street Facebook Community member Bhakti Pathak of Mumbai, India, makes aromatic, golden-hued mashed potatoes by toasting turmeric and other spices, then folding them in at the end. To coax the fullest flavor out of the seasonings, we make a tarka, a mix of spices and, oftentimes, other aromatics that are bloomed in hot fat. The technique comes from the Indian kitchen, and tarka can be used either to build foundational flavor in a dish or to finish it when cooking is complete, as with these mashed potatoes. To crush the mustard seeds and cumin seeds, either bash them with a pestle in a mortar, of pulse them a few times in an electric spice grinder.

Tip

Don’t forget to reserve the cilantro stems and leaves separately. The stems are added to the potato-cooking water, but the leaves are mixed into the mashed potatoes at the end.

Ingredients
  • 3

    pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

  • 1

    bunch cilantro, stems and leaves finely chopped, reserved separately

  • 2

    teaspoons ground turmeric, divided

  • Kosher salt and ground black pepper

  • 8

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    tablespoon yellow mustard seeds, crushed

  • 1

    tablespoon cumin seeds, crushed

  • 1

    jalapeño chili, stemmed, seeded and sliced into thin half rings

  • 1

    tablespoon finely grated fresh ginger

Step 1

In a large saucepan, combine the potatoes, cilantro stems, 1 teaspoon turmeric, 6 cups water and 1 teaspoon salt. Bring to a boil over high, then reduce to medium-high and cook at a low boil, uncovered, until a skewer inserted into the potatoes meets no resistance, 15 to 18 minutes.

Reserve about 1 cup of the cooking water, then drain the potatoes in a colander. Shake the colander to remove as much moisture as possible, then return the potatoes to the pan.

Set over low and cook for about 1 minute, occasionally shaking the pan, to evaporate the residual moisture.

Step 2

Off heat, add 4 tablespoons butter and, using a potato masher, mash until the potatoes are smooth; cover and set aside.

Step 3

In a 10-inch skillet over medium, melt the remaining 4 tablespoons butter. Add the mustard seeds and cumin seeds; cook, stirring, until fragrant, about 30 seconds.

Stir in the remaining 1 teaspoon turmeric, the jalapeño and ginger, then cook, stirring, until the chili has softened, about 1 minute.

Stir the mixture into the potatoes, followed by the cilantro leaves. If needed, thin the consistency by stirring in some of the reserved cooking water.

Taste and season with salt and pepper.

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