Creamy Mashed Potatoes with Warm Spices

Creamy Mashed Potatoes with Warm Spices
Photo by Scott Phillips


  • 2 Tbs. heavy cream
  • 2 tsp. honey
  • 2-½ to 3 lb. Yukon Gold potatoes (about 4 large), peeled and quartered
  • 1 tsp. Coleman’s mustard powder
  • 1-½ tsp. yellow split peas
  • 1 Tbs. corn oil
  • 2 Tbs. unsalted butter
  • + 6 more ingredients
    • 1 large white onion, cut ¼-inch dice (about 2 cups)
    • 1 tsp. cumin seeds
    • Freshly ground black pepper
    • Kosher salt
    • ¼ tsp. turmeric
    • ¾ cup whole milk; more if needed

Put the potatoes in a large saucepan, add cold water cover by at least an inch, 1 tsp. salt, and bring water to a boil over high heat. Cover the pan, reduce the heat to medium to maintain a steady (not raging) boil, and cook until the potatoes are tender all the way through but don’t fall apart w...

View full recipe at Fine Cooking


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