Spiced Mashed Potatoes

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The turmeric in this dish gives it a deep golden glow. The resulting purée compliments cold meats and salads.


  • lb (700 g) potatoes, peeled and cooked
  • 6 cardamom pods
  • 2 tablespoons vegetable oil
  • ½ green pepper, cut in small dice
  • ½-inch piece fresh ginger, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • Juice of 1 lemon
  • 1 oz (25 g) desiccated coconut


Make a purée with the potatoes and keep warm. Open the cardamom pods and remove the black seeds. Heat the oil and fry the seeds for a few moments, then add the pepper, the ginger, the salt and the turmeric and fry over a low heat for 5 minutes.

Add the potatoes, the lemon juice and lastly the desiccated coconut. Beat with a wooden spoon to a light consistency before serving.

‘The universally adored and ever popular boiled potato, produced at the very earliest period of the dinner, was eaten with everything up to the moment when the sweets appeared.’

From Reminiscences of Captain Gronow, 1861.

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