Let’s keep this on a roll with Turmeric-mania Recipe #5! Here is an interesting update to classic mashed potatoes from Cooking Light magazine, using Yukon gold potatoes with mustard seed, maple syrup, and turmeric, of course. Try pairing these potatoes with steak or pork tenderloin in place of plain potatoes.
2 1/2 lb Yukon gold potatoes, scrubbed and quartered
1 tbsp olive oil
1 tsp mustard seed
1 cup fat-free milk
2 tbsp maple syrup
1/2 tsp ground turmeric
1 tsp salt
1/2 tsp pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil and reduce heat, simmer 15 minutes or until potatoes are tender. Drain and return potatoes to the pan.
While potatoes cook, heat oil in a small saucepan over medium heat. Add mustard seeds and cook 2 minutes or until seeds begin to pop. Add milk, syrup, and turmeric, simmer until reduced to about 1/2 cup (about 10 minutes). Add milk mixture, salt and pepper to potatoes and mash with potato masher or electric mixture to desired consistency. Serve immediately.
