Golden Smashed Potatoes

Yield: 6 servings (serving size: about 1 cup)
Source: Cooking Light, October 2005
CL Comments: 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.
Amy's Comments: I served these with the marinated flank steak. Good solid mashed potato recipe. They were a little dry, but a little extra milk fixed that. These were quite tasty and PRETTY The maple gave it an extra taste of sweet and the tumeric/mustard gave it a contrasting bite. I would make these again!


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


  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.


H.U: 4 per serving or Core
CALORIES 212(10% from fat); FAT 2.4g (sat 0.3g,mono 1.8g,poly 0.3g); PROTEIN 6.1g; CHOLESTEROL 0.8mg; CALCIUM 59mg; SODIUM 421mg; FIBER 2.4g; IRON 1.8mg; CARBOHYDRATE 40.4g

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