Yellow Curry Mashed Potatoes Recipe

Name: Yellow Curry Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE YELLOW CURRY SAUCE:; 4 whole Large Shallots; 1 piece (6-inch Size) Ginger; 4 heads Garlic; 15 whole Dried Arbol Chili Peppers; 1-1/2 Tablespoon Salt; 3 Tablespoons Turmeric; 3 Tablespoons Mild Curry Powder; 2 teaspoons Roasted Ground Ginger; 3 Tablespoons Lemongrass Paste; 1/4 cups Packed Cilantro; FOR THE POTATOES:; 3 pounds Russet Potatoes, Peeled; 4 Tablespoons Butter, Melted; 1/2 cups Fat-free Half-and-half; 1 teaspoon Salt; 1 teaspoon Pepper; 1/2 cups Coconut Milk; 3 Tablespoons Yellow Curry Sauce

Servings: persons

FOR THE YELLOW CURRY SAUCE:
4 whole Large Shallots
1 piece (6-inch Size) Ginger
4 heads Garlic
15 whole Dried Arbol Chili Peppers
1-1/2 Tablespoon Salt
3 Tablespoons Turmeric
3 Tablespoons Mild Curry Powder
2 teaspoons Roasted Ground Ginger
3 Tablespoons Lemongrass Paste
1/4 cups Packed Cilantro
FOR THE POTATOES:
3 pounds Russet Potatoes, Peeled
4 Tablespoons Butter, Melted
1/2 cups Fat-free Half-and-half
1 teaspoon Salt
1 teaspoon Pepper
1/2 cups Coconut Milk
3 Tablespoons Yellow Curry Sauce

1
For the yellow curry sauce:
2
Preheat oven to 350u00b0F.
3
Remove outer coating of shallots and ginger. Slice ginger thinly. Drizzle shallots with oil and wrap in foil. Arrange ginger in a single layer, drizzle with oil, and wrap in foil.
4
Peel the outer shell of the garlic. Cut top quarter inch or so off the heads of garlic to expose the cloves. Drizzle with oil, and wrap each head of garlic in foil.
5
Bake shallots, ginger and garlic for 15 minutes. Remove ginger, increase temperature to 400u00b0F, and continue roasting shallots and garlic for another 30 minutes. They will get very soft and have great flavor.
6
After the first 15 minutes of roasting, soak chilies in boiling water for 15 minutes. Remove from water.
7
Add all the yellow curry ingredients to a food processor. Pulse or puree until it form a paste.
8
For the potatoes:
9
Peel potatoes. Boil in 6 quarts of water until fork-tender. Let cool a little. Place in the bowl of a stand mixer and mix until mashed. Add the butter and half-and-half until combined. The potatoes should be smooth. Season to taste with salt and pepper.
10
In a skillet, add coconut milk and the yellow curry sauce. Mix until combined. Add to mashed potatoes and mix until combined. Serve and enjoy!

1753

kcal

Calories

Fat

360

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE YELLOW CURRY SAUCE:, 4 whole Large Shallots, 1 piece (6-inch Size) Ginger, 4 heads Garlic, and more.

Yes, Yellow Curry Mashed Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yellow Curry Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions