Curry mashed potatoes: spicy and dense taste bud impact

My wife loves mashed potatoes, and she is keen to lose weight recently. She often eats mashed potatoes instead of one meal for dinner, so the demand for mashed potatoes at home has increased a lot.

To satisfy her cravings for mashed potatoes, I've been diving into cooking mashed potatoes for a while now. I watched many teaching videos of mashed potato cooking on Youtube, and after experimenting and comparing them one by one, I developed a skim that can make delicious mashed potato in the easiest way and with the simplest ingredients.

With the improvement of my ability to make mashed potatoes, the original mashed potatoes can no longer arouse my enthusiasm for cooking, and I want to make some changes. How does it change? I am reminded of "curry rice" -

"Yes, the soul ingredient in curry rice is the potato. It can be seen that 'curry' and 'potato' should be good mochi, why not mix it together to make 'curry mash'?"

I woke up this afternoon and walked into the kitchen excitedly, prepared the ingredients, and prepared to make this sudden idea and give it to my tongue to taste. If it was successful, I would “pay tribute” to my wife.

I used Australian potatoes from Costco. I am used to making a large bowl of mashed potatoes at a time, which can last for several days, so I usually prepare 10 potatoes.

After peeling and dicing the potatoes, wash and soak them lightly. Then, pour out the water, add clean cold water, and boil it from cold water -- some people are used to steaming potatoes in an electric pot, but because I will season the potatoes while they are heating, it is easier to cook the seasonings to absorb the seasoning. Add flavor, so use boiled water. - Then, add 2 tablespoons of salt to the water, and smash 4 or 5 cloves of garlic and cook together to help enhance the flavor. Friends who like garlic can add a few more cloves. During the cooking process, the charming garlic fragrance will waft out of the pot, which is very appetizing.

After the water boils, cover the pot, turn to low heat and simmer for about 10 minutes.

After turning off the heat, first poke with chopsticks to check if it is cooked. Once cooked, take out your tool and mash the lumpy potatoes (or a regular spoon if you don't have a masher). Remember, don't wait for the potatoes to cool before mashing them, as this will not only make it hard to press, but also the subsequent seasonings will not be absorbed easily.

When pressing the mud, add a piece of cream and curry cubes while it is still hot, and press it as finely and evenly as possible, so that the taste will be dense.

The potato is pressed and mashed when it is just out of the pot. Because of the high temperature, it is quite soft and easy to press. But press and press, the temperature gradually drops, you will find that the mashed potatoes are getting thicker and thicker, and you can hardly stir. At this time, prepare a cup of hot milk, pour the hot milk into the pot while pressing, and adjust to the softness you think is suitable.

If you want to increase the nutritional value of mashed potatoes and add some color to it, you can prepare a few eggs, take out the yolks, pour them into the pot to mash and stir together. My experience is 2 potatoes with an egg yolk, this ratio is more moderate. There are only 3 eggs left in the refrigerator today, so I have to take it easy and send them to support the scene.

In addition, the amount and proportion of each seasoning, I personally feel that there is no certain. When I press the mud, I will taste the taste while pressing, and add whatever ingredients are missing, and mix it until my tongue nods.

Finally, sprinkled with coarse black pepper, the mashed potato curry full of rich Indian flavor is done!

It happened that the nine-story tower planted on the balcony was almost ready to be harvested. I picked a few leaves and placed it on a plate. I thought that since it is a relatively heavy mashed potato, it should not be an exaggeration to add a little spice, right?

As soon as it came to the table, although the color was a little worse than the original mashed potato, it made my wife hesitate for a while. But when she tasted it, she also raised her thumb and praised it frequently, and immediately nibbled it to the bottom of the bowl.

The mashed potato, which is usually eaten in western restaurants, can also be easily made at home, and the taste is not inferior to the restaurant. Friends who like curry taste, might as well try my "Curry Mash".

If you have any suggestions, corrections, or have made other flavored mashed potatoes, please share them with me in the comment section below. (Trouble everyone, it's not easy to grab a woman's stomach...)