Recently, I was reading an article about American Chefs having discovered Mustard Oil as a finishing oil in salads. It was a deja vu moment as it transported me to a time when I was a kid and used to love a dish hugely popular in Eastern India called ‘Aloo ka Chaukha’ which literally translates into ‘Potato Mash’ – go figure 🙂
If mustard oil is a heretofore unheard of ingredient, refer to my previous post – ‘Mustard Seeds, Mustard Oil and more…‘
Here goes…mashed potatoes aka ‘aloo ka chaukha’. Listening to one of my favorite Holiday classics, Santa Baby , Taylor Swift’s version as I whip up this delectable dish – perfect countdown to my son’s favorite day of the year 🙂
- Idaho Potatoes: 2
- Red Onion: 1
- Mustard Seed Oil: 1 tbsp
- Oil: 1 tbsp
- Dried Red Chilli: 1 (totally optional)
- Salt to taste
- Boil and peel the potatoes. Transfer it to a large container ensuring that there is no moisture from the water used to cook the potatoes.
- Roughly mash the potatoes with a fork or masher. Dont mash it too smooth because this type of mashed potatoes is best enjoyed rustic 🙂
- Heat 1 tbsp of any AF (Allergy Friendly) oil in a small saucepan. Dice the onions and saute it in the heated oil till it becomes translucent. Add it to the mashed potatoes.
- Now with a pair of Chef Metal Pincers, hold the stalk of the red chilli and roast it over the stove fire.
- Add the roasted red chilli to the mashed potatoes. Remove the stalk and crush the chilli in the bowl.
- Now, add the mustard oil and salt. Mash it all together – potatoes, onions and the crushed red chilli. Voila – gourmet mashed potatoes are all set to add to your table decor 🙂
- If mustard oil is not something you fancy, use any allergy friendly oil.
- Skip the red chilli if it is too much heat to handle!
- On the other hand, if you want to up the heat quotient saute 1 thinly sliced fresh jalapeno pepper or green chilli with the onions before adding to the potatoes.
- Use raw, diced onion instead of sauteed onions – of course, ensure that you dont have a hot date just after that 🙂
3 thoughts on “AF Mashed Potatoes with a twist…”
I like the idea of adding sauteed onions to the mashed potatoes. I ususally boil my potatoes with a garlic clove for each potatoe and use the garlic water and cloves to moisten and flavour the potatoes with some extra virgin olive oil…sauteed onions would certainly elevate the potatoes to the next level! Yummy! Susan H. @ The Food Allergy Chronicles