I came up with this idea, but with the help of Chow’s “Mashed Reds”
- 3 pounds red potatos, scrubbed and cut into 2-inch pieces
- 8 tablespoons unsalted butter (1 stick), cut into small pieces, at room temperature
- 1/4 cup finely chopped fresh cilantro
- 1 bunch fresh chives, minced
- 2 Tbsp garam masala
- 1 to 1 1/4 cups heavy cream, at room temperature
- Place potatoes into a large pot, add water to cover the potatoes by 2 inches, and salt well (the water should taste like seawater). Bring to a boil over medium heat and continue boiling until the potatoes can be pierced through the center with a sharp knife, about 20 to 25 minutes. Be careful not to overcook, or they’ll be mushy.
- Drain the the potatoes into a colander, shaking it gently to drain excess liquid. Return the potatoes to the pot but do not put it back on the heat.
- Using a hand-held potato masher, break the potatoes into smaller pieces.
- Add the cilantro and chives while the potatoes are hot.
- Add the garam masala and mash a bit more until masala is distributed uniformly.
- Add butter, a few pieces at a time, and fold to incorporate.
- Make a well in the center of the potatoes and drizzle in the cream, folding it in until the desired consistency is reached. (The potatoes should remain a little lumpy.)
- Season with salt and freshly ground pepper.