Thursday, November 17, 2016

Thanksgiving recipe: Turmeric-Kale mashed potatoes

Thanksgiving is less than one week away. If you are like me, you are already thinking about the menu and table setting. With my Thanksgiving menu, I like to keep the integrity of the traditions with my ethnic touch. Even though I grew up using turmeric in every possible dish, here in America, everyone is raving about turmeric's antioxidant power. Kale is an another trendy super green.  Mashed potatoes are one of those guilty pleasures that we all love to indulge in and feel guilty about afterwards. Well fear no more, we are taking one of the whitest of white foods and turning it into a healthy, flavorful superfood.

Serves 4-6

Caramelized onions (recipe follows)

21/2 lbs russet or Yukon gold potatoes
1/4 cup extra virgin olive oil
1 teaspoon turmeric
1 tablespoon minced fresh garlic
1 large bunch kale washed, vines removed and shredded
1 1/2 cups of buttermilk at room temperature
Salt and pepper to taste

Prepare caramelized onions according to the directions and reserve the leftover oil. 

Place potatoes with 1 tablespoons of water in a large stock-pot. Add enough water to cover 2-3 inches above the potatoes. Boil potatoes over medium high heat until tender enough to be easily pierced with a fork or a skewer. When potatoes are ready, drain them in a colander. Once they are cool enough to handle, peel them. Using a potato ricer or potato masher, mash potatoes into a mixing bowl. 

Heat 1/4 cup of olive oil in a large skillet until hot. Add turmeric and cumin powder and stir in the hot oil. Add minced garlic. Stir for 1 minute. Add shredded kale. Stir fry until greens are wilted. Mix in mashed potatoes. Up until this point, this is a vegan recipe. 

If you want creamy, tangy mashed potatoes, add 1 1/2 cups of buttermilk and mix in. Garnish with caramelized onions and drizzle with the reserved oil and serve warm.

Caramelized Onions

Yields about 1 cup
  • 2 medium onions, peeled, cut lengthwise, sliced, and cut in the middle
  • 1/2 cup peanut or vegetable oil
Heat oil in a shallow pan over medium high heat. Add onions. Fry while stirring occasionally at the beginning and often at the end until they turn evenly golden brown. Remove onions with a slotted spoon. With another spatula, gently press the onions to release the excess oil. Spread them onto a sheet pan to crisp up and cool. Reserve the oil. Caramelized onions stay fresh in the refrigerator for up to 1 month. Reserve leftover oil for marinades and salad dressings.

 Here is the mashed potatoes without any buttermilk or caramelized onions. This makes a perfect vegan dish.

Creamy mashed potatoes with tangy buttermilk. If you don't have time or patience to make caramelized onions, you can serve without it.  

Caramelized onions add a luxurious flavor to the dish


I hope you will start a new tradition in your kitchen with this recipe.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website

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