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Friday, April 26. 2013

Jalapeno Mashed Potatoes

A friend told me the other night that he was served hot pepper mashed potatoes at the home of a friend in Delhi. I did not know they made mashed potatoes in India. He said it was so hot he was in agony.


Well, I like hot but I respect the sanctity of ordinary mashed taters. Nonetheless, I have to try it.


Here's one recipe (photo from the recipe, but ignore the steak. I think hot pepper taters would go well with anything grilled). Here's another.

Posted by Bird Dog in Food and Drink, Our Essays at 11:37 | Comments (7) | Trackbacks (0)

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Yes - yes they do have smashed 'taters in India and I'm here to tell you that I have had them with the hot peppers - Mrs. TF has a very good friend who is from Mumbai and occasionally we go to their home for dinner. I dread it to tell the truth because while I like mild heat in my food, 350,000 Scoville Heat Scale mashed potatoes (or anything else for that matter) are not in my diet.
#1 Tom Francis on 2013-04-26 11:50 (Reply)
"...but ignore the steak"

I'm struggling with that.
#2 forest on 2013-04-26 12:45 (Reply)
A little bit of horseradish is good in mashed potatoes and would probably complement those finger steaks as well.
#3 LS (Link) on 2013-04-26 13:07 (Reply)
As LS pointed out, horseradish with mashed is good... and gorgonzolla... and garlic... I prefer starting with red taters but after that creativity is the order of the day. A little cheese... a little wine... a little...

I have, however, avoided bangers with mashed. Don't know what bangers are, don't wanna know, and certainly don't want to go sullying any mashed taters with 'em.
#4 Knucklehead (Link) on 2013-04-26 13:59 (Reply)
Good old English or Cumberland sausage, peas and smashed 'taters.

Sometimes served with an onion gravy and/or fried onions.

It's actually quite tasty - in particular with spiced pork sausage - nom, nom, nom....
#4.1 Tom Francis on 2013-04-26 18:18 (Reply)
We injuns like spicy foodstuffs...its so hot...so unbelievably hot sometimes...I visited Madras (now Chennai) six years ago about this time of year, mango season. Everyone told me it was going to be hot, in a mildly discouraging way, and I thought, how hot could it possible get...seriously! I'm Indian, I've lived through summers in New Delhi, I can take the heat, I'm built for it (unlike you Yankee friends).

It was so hot that if you wore anything that wasn't pure cotton, woven not knit, it stuck to you and melted into your skin. You couldn't walk outside without being drenched...with hot humidity and sweat. The air suffocated you. A good bit of my hair fell out in shock and generally speaking, the only redeeming thing was the food. And mango season...

So...the hotter the Indian climate...the spicier the food! Partly to preserve the food, perhaps partly to hide the taste of anything being "off" in the heat, and mostly so one can be persuaded to drink water! Otherwise water is so...bland. No spice...no water...dead KT

I think of how my grandmother made seafood...even mussels or crab...into a spicy curry, perhaps with fresh ground coconut -- unforgettable!
#5 KT on 2013-04-27 00:44 (Reply)
Jean Shepherd recounted selecting the "hot" instead of the "not so hot" at an Indian restaurant, "Have you ever sucked on a blow-torch?"
#6 rhhardin (Link) on 2013-04-27 09:45 (Reply)

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