Curried Mashed Potatoes

This recipe is not vegan, but you can adjust and easily make it so. The name pretty much sums up this recipe. You can use an array of spices, not just the ones I used here. Also, I included a bit of carrot leaves. My farmer's market JA down the street had carrots with the leaves still intact, so I chopped that up and added it in at the last minute. Obviously, you don't have to add this, but can you tell I really like using all sorts of vegetable related everything? I rarely ever know what I'll be making until after I visit the market anyway :)



Makes about 5 servings
Ingredients:

Potatoes, enough to fill a smallish pot halfway or 3/4 full, washed, peel intact or not depending on preference
Diced onion, about 1/2 of a big onion's worth
Diced garlic and ginger, I use a bit more garlic
Oil for frying
Curry powder, any kind you like, tends to be a mix of coriander, turmeric, and cumin, 3 heaping teaspoons
Spice mix, I use one that has cloves, anise, and some other stuff?, a few sprinkles
Cinnamon, a few sprinkles
Pepper, to taste
Salt, to taste
Butter, unsalted, maybe 1/4 or 1/2 stick, cut up (or margarine for vegan)
Dried herbs, oregano, parsely etc., to taste
Milk, about 1/2 cup (soy milk for vegan)
Chopped up carrot leaves, or parsley (optional)

Cut up the potatoes and place into a pot. Cover with water, bring to boil. Boil until soft, drain. Mash them up using a fork or potato masher.

While the potatoes boil, fry the onion, ginger, and garlic in another pot over medium heat. When the onions have become semi-translucent, add the spices (minus the salt) and continue frying, lower the heat a bit, and mix so nothing burns onto the pan (a little sticking is alright).

Add the mashed potatoes into the pot with all the spices, lower the heat. Add the butter and use a spoon to coat all the potatoes with the saucy deliciousness on the bottom of the pan while the butter starts to melt. When all is mixed well, add any dried herbs you'd like, and sprinkle some salt.

Add the milk. You can turn the heat up a bit if needed, but not too high. Continue mixing until the potatoes start to do the bubbly pipey thing, that means they're hot and ready. Make sure not to burn anything.

Finally, add the chopped up carrot leaves and continue mixing and cook for a short while, maybe 2 minutes. Ready to serve!

Variations: You can sprinkle some cheese over the potatoes when you serve them, or you can even add Parmesan cheese into the potatoes as they cook. Just add it in at the same time you add the milk.