Mashed potatoes! A side dish that doesn’t often grace my dinner table, but when it does I like to do it big! Fortunately for me, mashed potatoes are one of those side dishes that can be made in a multitude of ways, and lend themselves well to a variety of seasonings or mix-in.
This particular recipes elevates a simple mashed potato recipe, by utilizing a Trinidadian Curry Spice Blend I found at a local black-owned spice store called The Spice Rack . This spice gave this dish a powerful pack of flavor, and also adding a twinge of heat to each bite. It also gave it an appealing yellow color, that had my dinner guest salivating at first sight.
Although I purchased a premix blend (which I highly recommend and is included in this recipe). I spoke to a few of my West Indian friends (some of which are from Trinidad), and they gave me some insight on what makes the perfect spice blend for this type of dish. They informed me that when it comes to a traditional Trinidadian curry, two of the main ingredients are often cumin and coriander. The bright yellow coloring comes from tumeric (the more yellow the tumeric powder the better). Although there are different variations on this blend, a few also recommended cinnamon, cloves and cayenne pepper for a little bit of heat.
As a special note I added about two tablespoons of coconut milk to give a hint of the coconut flavor. I also cooked my potatoes in Chicken Broth with some water, for additional flavoring.
I hope you enjoy!
Curry Mashed Potatoes Recipe
Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 minutes
6 -7 Yukon Gold Potatoes (Peeled and Halved)
4 Cups of Chicken of Chicken Broth
1 Stick Salted Butter
3/4 Cup Evaporated Milk
2 Tablespoons Coconut Milk
1 1/2 Tablespoons Spice Rack, Trinidadian Curry Spice (or any Curry Powder you can find that you like)
2 Teaspoons of Salt
Salt and Pepper to Taste
Fill a large pot with Chicken Broth and add potatoes. You may add water or additional chicken broth to ensure the potatoes are completely covered with water.
Boil potatoes on medium heat until tender. Approximately 15-20 minutes. (Use a fork to test tenderness)
Drain potatoes, and place in a large bowl. Add butter, evaporated milk, coconut milk and Trinidadian Curry Spice, and salt to bowl.
Using a potato masher or standing mixer, mix ingredients together until thoroughly blended.
Once done you may add additional salt or pepper to taste.