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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Yukon gold potatoes take on bolder color and a slightly musky flavor when tinged with turmeric in this dish. Serve these potatoes with Marinated Flank Steak with Horseradish Raita (page 141). Ingredients:
2 1/2 pounds yukon gold potato, quartered |
1 tablespoon olive oil |
1 teaspoon mustard seeds |
1 cup fat-free milk |
2 tablespoons maple syrup |
1/2 teaspoon ground turmeric |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain; return potatoes to pan.
2. While potatoes cook, heat oil in a small saucepan over medium heat. Add mustard seeds; cook 2 minutes or until seeds begin to pop. Add milk, syrup, and turmeric; simmer until reduced to 1/2 cup (about 10 minutes). Add milk mixture, salt, and pepper, and mash with potato masher or fork to desired consistency. Serve immediately.
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