Best Turmeric Mashed Potatoes Recipes

Golden Turmeric Mashed Potatoes image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 9

3 pounds russet potatoes (peeled (about 6-7 medium potatoes), cut into 2-inch chunks)
3 tablespoons extra virgin olive oil
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt + more to taste
1-1/2 - 2 cups Silk Organic Unsweetened Soymilk
1/4 cup fresh flat Italian parsley (chopped)
Vegan butter (optional)

Steps:

Fill a large pot 2/3 of the way full with water. Set over high heat. Add potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain and leave potatoes in the colander. Wipe the water out of the potato pan and return it to the burner.
Set the burner to medium heat. Add olive oil, turmeric, cumin, garlic powder, and salt. Cook, stirring constantly, for about 30 seconds. Reduce heat to low.
Add the potatoes back to the pan with the olive oil and the spices. Add the soymilk, starting with 1 cup, and, using a potato masher, mash the potatoes in the pan. Continue mashing, adding more soymilk as needed, until the potatoes are your desired consistency.
Scoop into your serving bowl and top with parsley and vegan butter (if using). Serve.

Turmeric Mashed Potatoes image

Provided by Food Network

Categories side-dish

Yield 6

Number Of Ingredients 11

2 3/4 pounds equal-size boiling potatoes such as Yukon Gold
3 tablespoons canola oil
1 1/2 tablespoons chana dal (hulled yellow split chickpeas)
1 medium red onion, thinly sliced
1 1/2 tablespoons unsalted butter
Heaping 1/4 teaspoon ground turmeric
3/4 cup heavy cream
3/4 cup milk
1 1/2 teaspoons dry mustard
1 1/2 tablespoons honey
Kosher salt and freshly ground black pepper

Steps:

Peel the potatoes and cut them in half crosswise (quarter them if large). Cover them with cold water by 2 inches in a 3-quart saucepan and simmer until just tender, 15 to 20 minutes, depending on the size of the potatoes. Drain in a colander and return to the pan to let them dry slightly, about 2 minutes. While they are still warm, mash the potatoes using a potato masher or a ricer and keep them warm, covered.
Heat the oil in a 10-inch skillet over moderate heat until it shimmers. Add the chana dal and saute until light golden, about 1 minute. Add the onion, butter and turmeric and cook the mixture, stirring, until the onion is translucent, about 3 minutes. Add the cream and milk and cook until the mixture is reduced by half, about 7 minutes.
Meanwhile, whisk together the dry mustard and honey in a small bowl. Whisk in about 1/4 cup of the cream mixture, then whisk the honey mixture, salt, and pepper into the reduced cream mixture. Heat the mashed potatoes over low heat until warmed through and add the cream mixture, stirring until well combined. Season with salt and pepper.