Achaars

Garlic Mashed Potatoes with Saag

This potato recipe is the ultimate mash-up (hehe get it;). I grew up eating delicious saag aloo, a greens and potato curry which is why I was so intrigued when I discovered the Irish dish colcannan which is basically mashed potatoes with sauteed greens (most often cabbage or kale) and scallions mixed in. I thought I'd go a step further by also adding in some Roasted Garlic Achaar. The result is astounding!

Serves 6

Ingredients

2 lbs Russet or Yukon Gold Potatoes, peeled and cut into large chunks

Salt

5 tablespoon butter, plus more butter for serving

chopped scallions, leeks or onion (about 1/2 cup)

4 cups chopped kale, cabbage or other hearty greens

2 tablespoons Brooklyn Delhi Roasted Garlic Achaar, more for serving

1 cup milk or cream

Method

Put the potatoes in a soup pot (basically something that is wide enough to saute the greens but also big enough to boil the potatoes) and cover with cold water by at least an inch. Generously salt. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.

Heat the butter in the soup pot over medium heat. Add in the onions and saute for a few minutes until translucent and fragrant. Add chopped kale and cook until wilted and bright green, about 3-4 minutes. Season with salt. Pour in milk or cream and the Roasted Garlic Achaar and mix well.

Next add in the boiled potatoes. Start mashing and stirring the potatoes and greens together. It will seem soupy but continue to mash and cook until you get to a nice creamy texture. Taste and adjust for salt, butter and Roasted Garlic Achaar.

Transfer to a serving bowl. Top with pats of butter and Roasted Garlic Achaar as needed. Serve warm.