Turmeric Mashed Potatoes
- 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
- 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.
potatoes, canola oil, chana, red onion, unsalted butter, ground turmeric, heavy cream, milk, mustard, honey, kosher salt
Taken from www.foodnetwork.com/recipes/turmeric-mashed-potatoes-recipe.html (may not work)