Aarti uses cumin, fennel and mustard seed to infuse her mashed potatoes with the flavors of eastern India!
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Crispy East-Side Mashed Potatoes
RECIPE COURTESY OF AARTI SEQUEIRA
Total: 50 min
Prep: 15 min
Cook: 35 min
Yield: 4 servings
1 1/2 pounds Yukon gold potatoes, quartered
2 tablespoons butter
1 tablespoon oil
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon brown or black mustard seeds
1 medium white onion, thinly sliced
1 tablespoon minced fresh parsley leaves
Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch. Season well with s alt. Bring to a boil, lower to a simmer, and cook until a fork inserted into the center of the potato meets no resistance, 20 to 30 minutes. Drain and pass through a ricer or food mill. Stir in the butter while hot.
Warm the oil over medium-high heat in a skillet, preferably cast iron. Add the seeds; they should sizzle upon contact. Once they stop popping, add the onions and saute until softened.
Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp. Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes. Remove from the heat, sprinkle with parsley, and serve.
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Aarti Sequeira’s Crispy East-Side Mashed Potatoes | Aarti Party | Food Network