Eggless Mashed Potatoes
Good mashed potatoes are never dry. Instead, they have a thick batter-like consistency. My recipe calls for buttermilk because I feel it really enhances the flavour and gives it just the right texture. Try it!
| Preparation time | 0m | Difficulty |   |
|---|---|---|---|
| Cooking time | 0m | Budget | |
| Serves | 4 | Published | Wednesday, 30 October 2013 |
| Recipe type | Vegetarian | Author | Manisha Sharma |
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Ingredients
For 4 people (
)
Recipe
- 500 grams potatoes
- 1/2 cup(s) cheddar cheese or any cheese of your choice
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 3 green chillies, finely chopped
- 5 garlic cloves, minced
- 1/2 cup(s) coriander, chopped
- 1 cup(s) yoghurt, thick or Greek yoghurt
- 2 tablespoon(s) milk, to adjust consistency (optional)
- 50 grams butter, melted
Eggless Mashed Potatoes Directions
- Preheat the oven to 200 degrees Celsius.
- Peel the hot potatoes and put them in a bowl. Add butter, cheese, salt, black pepper, green chillies, minced garlic, coriander and blend well with a hand blender or fork till well combined.
- To this mixture, add the yoghurt and blend until smooth and creamy. Add some milk or cream to adjust the consistency.
- Now bake in individual ovenproof baking dishes or in a medium-sized baking dish for 20-25 minutes till the top becomes a light golden brown.
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