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Samosa Mashed Potatoes

Servings: 4 to 6

All of the delicious flavor from your favorite Indian restaurant samosas, but none of the laborious shaping and frying.


  • 1-1/4 lb.  Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • Kosher salt
  • 4 Tbs. unsalted butter
  • 1/3 cup finely chopped onion
  • 1-1/2 tsp. minced fresh ginger
  • 3/4 tsp. minced garlic
  • 3/4 tsp. garam masala
  • 3/4 tsp. ground turmeric
  • 1/4 tsp. ground cumin
  • Generous pinch cayenne
  • 1/2 cup heavy cream
  • 2/3 cup frozen peas, thawed
  • 2 Tbs. finely chopped fresh cilantro, more to garnish
  • Lemon wedges (optional)


  • Put the potatoes in a large pot of  water, season generously with salt and bring to a boil. Reduce the heat and simmer until tender, 15 to 18 minutes. Drain.
  • Melt the butter in the same saucepan. Add the onion, and cook, stirring, until very soft, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 30 seconds. Stir in the garam masala, turmeric, cumin, and cayenne; cook, stirring, until fragrant. Add the cream and 1 tsp. salt, and bring to a simmer.
  • Return the potatoes to the pan and mash. Stir in the peas and warm through. Stir in the cilantro, and serve garnished with more cilantro and a lemon wedge, if you like.


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