This is a lovely mash of potatoes and sweet potatoes, and it can be made with either just potatoes or just sweet potatoes. It is simple to make once they are cooked – the mash is mixed with chilli, onion and spices. Delicious. It is a version of Podimas – a peeled and mashed vegetable, tempered with spices, green chillies and onion. Podimas means mash in Tamil. It is a traditional type of Poriyal.
I love a good mashed potato, don’t you? The English standard is potatoes mashed with milk or cream and lashings of butter and generously seasoned with salt and pepper. But France makes theirs a little differently. Where the English use floury potatoes, the French use waxy potatoes. In India, it is more usual to crush potatoes rather than mash them. Such a good idea, leaving texture in the dish while incorporating spices and herbs.
So I tend to collect mash potato recipes. This one has its origin in Vivek Singh’s (from Cinnamon Kitchen) book Curry. It is so simple but packs a punch of flavours. I adjusted it to our flavours. It is a variation of Aloo Baigan Bharta.
Similar recipes include Roasted Eggplant with Saffron Yoghurt, Trinidad Style Baigan Choka, Spicy Mashed Potato with Onions, Aloo Gobi, Simple Indian Potato Crush, Garlic Potato Mash and Potato Pallya.
When I need comfort food, mashed potato it is. Reminiscent of childhood — large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables — it takes me back to days of large gardens, lazy days, and few cares.
As simple as mashed potatoes is to make, some care is needed otherwise a gluey mash or a dry flavourless pile of potatoes is the result. Here are some tips that might help you to find the perfect mash.
We have three different mashed potato recipes for you:
Similar recipes include Crushed Potatoes with Roasted Tomatoes and Eggplant, Indian Mashed Potatoes and French Mashed Potatoes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. See the Retro Recipes series of recipes which contain some of our vegetarian recipes from that first blog.
One way that villagers all over India cook potatoes is to mix with a mash of green chilli, onions and salt. It is that simple, but so delicious. It doesn’t really need a recipe, but where would you be if the post ended here?
Podimas means mash in Tamil. It is a traditional type of poriyal and is good when served with Sambar or other Kuzhambu or Rasam Varieties. Many people love it with rice varieties too, or simply with naan or roti.
The flavour of the green chilli and onion are infused into the potatoes by grinding them coarsely with salt with a mortar and pestle (don’t use a spice grinder or processor, you need a pounding not a grinding action to do this successfully.
Similar recipes include Spicy Mashed Potato with Onions, Crushed Potatoes with Roasted Tomatoes and Eggplant, English Mashed Potatoes, Carrot Poriyal, Indian Mashed Potatoes, Saag Aloo, and Garlicky Potato Mash.
Hooray for Indian food, and for its immense variety. And wouldn’t you know it, mashed potato has an Indian twist, and we are adding it to our different potato mashes:
Ever wondered how to vary mashed potato? Or what to do with that left-over mash? Here is your answer! We have TWO versions of the mash for you today. We have been making the first one FOREVER, and the original recipe comes from Nilgiri’s, the iconic Sydney Indian Restaurant. Traditionally this recipe from Karnataka is semi-mashed or coarsely mashed and still retains the texture of cubed potatoes. It is a great filling for dosa, but it can be made as a side dish in Indian or even Western style meals. It goes well with rice, roti and poori. It is similar to a Tamil Poriyal. Note also the use of lentils as flavourings and texture – this is quite common in South Indian cooking.
The second one, very similar to the first, is from Tamil Nadu, and has the same style but different tadka ingredients. It is a Puttu or Podimas style dish – a peeled and mashed vegetable, tempered with spices, green chillies and onion. Podimas means mash in Tamil. It is a traditional type of poriyal.This Potato Puttu includes coconut and goes well with rice, sambar, rasam, kootu and kuzhambu, especially puli kuzhambu. Many people love it with rice varieties too, or simply with naan or roti.
Similar recipes include Spicy Mashed Potato with Onions, Crushed Potatoes with Roasted Tomatoes and Eggplant, English Mashed Potatoes, Carrot Poriyal, Potato Fry, Aloo Do Payaja (Potatoes with Onions), Sesame Potatoes, Aloo Bhindi, and Saag Aloo.
Our first days of Winter this year have broken records for low overnight temperatures, and immediately one’s attention turns to wintery ingredients and dishes. Parsnips, Barley, Potatoes, Celeriac. Mung Beans, Fava Beans. And indeed, Mashed Potato.
This is a simple twist to the humble but delicious mash. It adds garlic, – use smoked garlic if you have it – to potatoes as they cook, and then makes them delicious and luxurious with butter and cream. Winter, welcome!
Are you looking for other Potato recipes? Try Indian Mashed Potatoes, Simple Indian Potato Crush, Parmesan Potatoes, Potatoes Baked with Cumin and Tomatoes, Gratin of Potatoes and Zucchini with Thyme, and Roast Potatoes.