Flavorful Curry Mashed Potatoes

Flavorful Curry Mashed Potatoes

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

Ingredients

  • 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

Instructions

  1. 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.

  2. Boil potatoes on medium heat until tender. Approximately 15-20 minutes. (Use a fork to test tenderness)

  3. Drain potatoes, and place in a large bowl. Add butter, evaporated milk, coconut milk and Trinidadian Curry Spice, and salt to bowl.

  4. Using a potato masher or standing mixer, mix ingredients together until thoroughly blended.

  5. Once done you may add additional salt or pepper to taste.

Flavorful Curry Mashed Potatoes Pin

Duck Neck Fried Rice

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There are times when a simple conversation can spark a wonderful spiral of ideas. That’s typically how conversation go with my friend, Sherrod. One of my favorite bloggers and an out of the box food artisan, Sherrod is that friend that casually introduces you to the hidden splendors of food you never imagined. It also helps that he is an excellent cook, and alongside his best friend, Danielle, runs a successful food blog - Slice and Torte.

In a causal conversation via Instagram, he mentioned his former life in New York and how one of his favorite comfort foods at the time was fried duck necks. Fried duck necks? I thought. It sounded interesting, however in my mind could not place the flavor, texture or consistency. Little did I know, almost serendipitously, I would meet a whole meat butcher the who carried duck, and elated about my interest in purchasing some duck necks.

I took a trip to her butcher shop, Primal Supply Meats. The shop, located in South Philadelphia, sources locally, sustainably raised meats. She greeted me with a smile, remembering me from the event. After a few moments of chit chat - I left with some fresh duck necks, ready to embark on a new culinary journey.

After scouring the internet for inspiration and a recent infatuation with fried rice - I was able to craft a recipe for Duck Neck Fried Rice that I am proud of. By seasoning the duck necks with crushed red pepper and salt, then roasting the necks in their own fat, I have been able to perfect the flavor. After shredding the meat in skin into fine pieces,  it became an easy companion to a simple fried rice recipe.

An instant favorite in our household, this is the perfect unconventional cold-weather dish  that packs a bit of heat. To top it off - duck necks tend to be an uncommon ingredient,  so using them creates a wow factor worthy of trying at your next dinner party! Check out the recipe below!

Duck Neck Fried Rice Recipe

Ingredients

  • 4-5 Raw Duck Necks

  • 1 tablespoon Salt

  • 1 Tablespoon Crushed Red Pepper

  • Cooking Spray

  • 2 Tablespoons Sesame Oil

  • 2 Cups Day Old Rice

  • 1 Large White Onion (Thinly Sliced)

  • 1/3 Cup Shredded Carrots

  • 1 Egg (Slightly Beaten)

  • 4 Tablespoons Soy Sauce

  • Chopped Green Onions (Optional)

For the Roasted Duck Necks

(Note: The shredded duck neck meat can be prepared in advanced, then used whenever you are ready to begin the Fried Rice. This roasting technique was adapted from another excellent recipe I found for Roasted Duck Neck Crostini on the blog What’s Cooking at Ray’s.

  1. Preheat the oven to 350 degrees. Lightly coat a baking dish with cooking oil, this will prevent the duck necks from sticking to the pan.

  2. Remove the skin from the duck necks and place them to the side (you will be using them in a moment). Season the de-skinned duck neck meat with salt and crushed red pepper.

  3. Line the duck necks in the baking dish, and place the removed skins on top of each neck. The skin will render copious amounts of fat, which will contribute to the cooking and overall flavor of the meat.

  4. Cover the pan with aluminum foil, and place in the oven. Cook for 1 hour covered, and then for an additional hour uncovered.

  5. Remove from the oven and let cool for 10-15 minutes. Using a fork (or in my case kitchen gloves and my fingers) shred the duck neck meat. You may also thinly slice the skins, which will be crispy and add some texture to your dish.

  6. Place the shredded meat in a bowl or refrigerate until you are ready to make the fried rice.

For the Fried Rice

  1. Preheat a wok or large skillet over medium heat and add sesame oil.

  2. Add onions and shredded carrots and begin frying to reach desired tenderness. As the onions and carrots are frying, push them to one side of the pan.

  3. Pour the slightly beaten egg into the side of the pan that is now clear. Using a spatula or chopsticks, scramble the egg until it is cooked thoroughly.

  4. Once the vegetables are tender and the egg is fully scrambled, add in the rice and the shredded duck neck meat (and skins).

  5. Pour soy sauce over top all ingredients, and mix together until coated evenly. Continue cooking until all the mixture is heated all the way through.

  6. Serve in bowl topped with green onions (optional).

  7. Enjoy!

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