Turmeric Infused Mashed Potatoes with Pesto and Red Hot Sauces

This mashed potato dish is great for any meal, but it looks especially festive at your Christmas dinner table. Make the dish a day or two before your dinner.  Bake it just before your guests arrive ,and then decorate it with the pesto and hot sauce just before you serve it.  The aroma from the pesto and ginger will awaken any sleepy taste bud.


Vegetarian Recipe

Turmeric Mashed Potatoes

serves 4

3         Medium russet potatoes

1/8     teaspoon turmeric

5         cloves garlic

1/2     teaspoon grated fresh ginger

zest of one lemon

1/2      cup olive oil

1/4      cup chopped fresh basil

1          onion julienne

1           tablespoon hot chili sauce

sea salt to taste

-Peel the potatoes and place in heavy pot and cover with water.  Add the turmeric and sea salt and bring to a boil.  Boil until the potatoes are cooked but not falling apart.

-Heat half of the olive oil in frying pan.  Sprinkle the onion with dash of salt and place in the hot oil and cook until the onion are caramelized but not burned.  Remove from the heat and with a slotted spoon remove the caramelized onions and place the on dish lined with paper towel.  Set aside.

-Place 3 clove of garlic, the fresh basil, 2 tablespoons of olive oil and salt in a food processor and puree into smooth paste.  Set aside.

-Place the rest of the garlic in a bowl with little salt and mash it to smooth paste.  Add the cooked potatoes, the ginger, the rest of the olive oil and salt.  Mash and mix until the potatoes are smooth.  Add little of the cooking liquid if you need to.

-Spoon the mashed potatoes into serving dish.  Bake in 395 F. degree oven for 25 minutes.

-Remove from the oven, sprinkle with the caramelized onions, drizzle with the basil sauce and dote with the hot sauce.

This mashed potato recipe looks great, smell better and tastes amazing.

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