Ingredients
- 1kg Vivaldi potatoes, peeled, chopped
- 40g butter, chopped
- 125ml (1/2 cup) milk, warmed
- Cumin seeds, pinch
- Ground turmeric, pinch
- 1 teaspoon curry leaves
- Grapeseed oil, to fry
- Baby pappadums, to serve
- Fried shallots, to serve
Directions
- Step 1
Place the potato in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 25 minutes or until tender. Drain. Return to the pan. Cook over low heat for 2-3 minutes or until dry. Use a potato masher to mash until smooth. Gradually mash in the butter and milk. Season with salt and white pepper. Keep warm.
- Step 2
Pan-fry cumin seeds, ground turmeric and fresh curry leaves in grapeseed oil until aromatic. Drizzle over mash. Top with baby pappadums and fried shallots.
Serving size: 4
Recipe courtesy of taste.com.au