Not that I have a problem with desi. (Inserting disclaimer here about being a proud Indian, because I don’t want the desh-bhakt-right-wing-honchos on my a**.)
Anyway. Political viewpoints aside, I love this gooey, mushy, creamy dish because of all those adjectives I just used. (And now you know what an adjective is! Yeah, Grammar!)
An instant pick me up on a cold night, and so much cheaper than therapy, pair this up with some roasted veggies, soup and boiled chicken for a warm night in.
This dish is guaranteed to make you go “mmmm” when you’re all alone (smirk, nudge, wink). Has anyone else made mashed potatoes sound this gorgeously dirty?
1 pressure cooker
1 masher / fork
1 chopping board
1 frying pan/ kadhai
Ingredients (serves 2)
2 potatoes (large)
2 cups drinking water
2 -3 garlic cloves
1/2 cup milk
3 tbsp butter
salt to taste
pepper to taste
1 sprig spring onions (optional)
1. Boil your potatoes in the pressure cooker with the water and a pinch of salt on high flame for 5 whistles.
2. While your potatoes cook, chop the spring onions and crush your garlic.
3. Heat your kadhai on low flame and melt the butter and set aside.
4. Once your potatoes are cooked, peel and mash them. Set it aside as you add the garlic to the butter and bring it to a medium flame to lightly toast the garlic.
4. Add the potatoes to the butter and pour in the milk. Season with salt and pepper and mix well.
5. Garnish your potatoes with the spring onions and you’re ready to dig in!
Peel your hot potatoes under a running tap so that you don’t burn your fingers.
If your potatoes are runny, add flour to it one tablespoon at a time to thicken it. Remember to fry it on a medium flame to cook the flour. Or, alternatively, mix your mashed potatoes with White Sauce to make a quicker version of the dish!