SIDE
Masala Mashed Potatoes
SERVES: 8-10
TIME: 30 mins
EQUIPMENT: stand mixer or hand mixer
These fluffy Masala Mashed Potatoes are my take on a classic, blending a velvety masala butter sauce with perfectly whipped potatoes for a side dish that’s irresistible. 🥔✨
We’re talking buttery, cloud-soft potatoes whipped with golden onions, warm cumin, and a swirl of garlicky masala sauce that smells like Diwali in your kitchen.
It’s cozy comfort meets Indian spice cabinet- rich, fluffy, and just a little extra.
Perfect next to roasted veggies, paneer, or your Thanksgiving turkey.
Ingredients
4 lb gold potatoes, peeled and cubed
8 tbsp butter or ghee, divided in two
1 large onion, finely chopped
4 clove garlic, minced
2 tsp ginger, minced
1 tbsp ground cumin
1 1/2 tsp ground coriander
3/4 tsp turmeric powder
3/4 cup unsweetened almond milk
1 1/2 tsp salt
Fresh chives, chopped for garnish
Instructions
Cook the Potatoes: Place peeled, cubed potatoes in a pot, cover with water, and add salt. Boil for 15–20 minutes, or until fork-tender. Drain and set aside.
Prepare the Masala Sauce: Heat 4 tbsp butter or ghee in a pan. Sauté onions until golden, about 5 minutes. Add garlic, ginger, cumin, coriander, and turmeric, and cook until fragrant, about 1 minute. Stir in almond milk, season with salt, and simmer for 2–3 minutes.
Whip the Potatoes: Using a stand or hand mixer, whip the potatoes with the remaining 4 tbsp butter or ghee. Pour in the masala sauce and whip until fluffy and combined. (Note: To avoid a gummy consistency, mix on a low speed just until the potatoes are smooth; do not overmix)
Serve: Garnish with fresh chives and serve hot!