Move over boring white whipped potatoes – here comes the new standard! Bring this beauty to Thanksgiving or any holiday party and you will never be short on invitations!
This concoction sports potatoes of the rainbow variety that I found at the co-op today. Included are Cranberry Reds, Blue Potatoes, New Reds and a Garnet Yam. I boiled them, let them cool, slipped the skins of, smashed them with a fork and infused the dish with Indian spices toasted in peanut oil with a simmer of tomato. Very simple and over-the-top yummy!
Ingredients:
- 3 – 4 pound potatoes
- 3 fresh tomatoes, pureed
- 3/4 cup peanut oil
- 1 Tbs. brown mustard seed
- 1 Tbs. cumin seed
- 1 1/2 tsp. salt
- 1/2 tsp. fennel seed
- 2 Tbs. curry powder ( I used Pensey’s Balti)
- 1 tsp. hot pepper flakes
Directions:
After the potatoes are boiled and skins removed, smash them with a ricer or fork. I like my potatoes a little chunky.
Heat the oil in a pan and add all the spices. When the mustard seeds start to pop, add the tomatoes and cook for a minute or two.
Mix the oil gently into the potato mixture and pour into a baking dish.
Note: I kept the sweet potato out of the other potato mixture. I added a little salt to the sweet potato and put it in a well in the middle of the colored potatoes.
Bake at 400 degrees for 45 minutes or until warm and beginning to brown on top.
Vegetarian Perspective 