Indian Vegetarian Recipes
mashed potatoes | how to make mashed potatoes (fluffy & light)
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how to make mashed potatoes (basic recipe)
a basic mashed potato recipe is just made with potatoes, milk, butter, salt and pepper. the potatoes are cooked till tender. the cooked potatoes are then strained and mashed. warm milk, butter, salt and pepper are added to the mashed potatoes. you can build upon this basic recipe by adding various herbs, greens, seasonings and spices.
what about this mashed potatoes recipe
if you want a mashed potato recipe that gives a fluffy texture, then make this recipe and you will absolutely love it. i have noted down below the ingredients and their roles in the recipe. i generally make enough quantity of mashed potatoes so that there are no leftovers. yet, one can easily half or double or triple this recipe and make it for small parties or gatherings.
- garlic – in my mashed potato recipe, i add a bit of garlic as it gives that light pungent flavor and taste to the mashed potatoes. i have made mashed potatoes without garlic too and i always felt some flavor profile lacking – as if something is not complete or missing in the flavors.
- herbs – personally i prefer to use fresh herbs, but not at all times one can have access to fresh herbs. same is the case with me. i make mashed potatoes both with fresh herbs and dried herbs and both taste good. however, with fresh herbs the taste is better. that said, adding herbs can be simply skipped if you are not a fan of herbs or you don’t have them in your kitchen.
- black pepper – when it comes to black pepper, freshly crushed black pepper is on top of the game as compared to black pepper powder. so please please use freshly crushed black pepper in this mashed potatoes recipe. you can use a pepper mill to crush the peppers or crush them semi-fine in a mortar-pestle which hardly takes time.
- fat – you can use both butter or extra virgin olive oil (evoo). i have made mashed potatoes with both on various occasions and both work fine.
- milk – for a rich creamy version, i suggest using whole milk. for a vegan mashed potato, coconut milk or almond milk works well. with coconut milk, you will get the coconut taste in the mashed potatoes.
tips to get the best of mashed potatoes
- type of potatoes – use potatoes having medium to high starch. potatoes with high starch content like russet potatoes work very well and will yield fluffy mashed potatoes. for indian readers, most varieties of indian potatoes have good starch in them. just avoid using new potatoes. i make mashed potatoes with organic potatoes (indian variety) and these are similar to russet potatoes (since i make even french fries, roasted potato, potato wedges with these). so for mashed potatoes, i get a fluffy texture whenever i make them. with french fries or potato wedges, i get a crisp texture with a nice light soft texture from inside.
- boiling potatoes – boil the potatoes till tender, but do not overcook them. they should be cooked well and fork-tender. if they are cooked till crumbly, then some water will log in them causing the mashed potatoes to have a watery taste and consistency.
- mashing potatoes – avoid using a stand mixer while mashing, as at times the mixer might over mix the potatoes. this will break down the starches leading to a gluey and sticky consistency. it is better to use a potato masher. if the potatoes are cooked perfectly, it becomes easy to mash them with a potato masher or a vegetable masher.
- texture of mashed potatoes – the final texture of mashed potatoes should be light and fluffy or creamy. this will depend on the type of potato you have used. for a fluffy texture, use potatoes which have high starch in them eg russet, or idaho potatoes. for creamy and slightly dense texture, use potatoes with medium starch eg yukon gold. you can even use both a mix of russet and yukon gold.
- water-logging in potatoes – always drain the water very well after the potatoes are cooked. if there is even slight water, the taste and consistency both get affected. you will get a watery taste in the potatoes and the flavors will be diluted.
- role of fats – both fats like butter or evoo need to be added. do not skip them as they help in making the mashed potatoes, light and smooth.
- adding cheese or cream– i usually do not add grated cheese or cream, but you can. if using cream then heat it gently with butter but do not bring it to a boil if using cheese then sprinkle on the mashed potatoes. bake in the oven till the cheese melts or gets golden. adding either cream of cheese will give you a rich tasting mashed potato.
- cooking potatoes in a pressure cooker – most of the times, i cook the potatoes in a pressure cooker. for this recipe post, i have used a pan. so that the recipe can be easily made by folks who do not have a pressure cooker. if pressure cooking, then cook for 2 whistles on medium flame.
- to peel or not to peel – i always suggest peeling the potatoes. keeping the peels might give an unpleasant taste and texture in the mashed potatoes. it is a personal preference and if you like the peels, then keep them on.
what to serve with mashed potatoes
i always serve mashed potatoes with some roasted vegetables and a bowl of soup like corn soup, tomato soup or carrot soup. below are some vegetarian options you can consider.
- roasted vegetables
- steamed vegetables
- vegetable salad
- grilled vegetables
- creamed spinach
- vegetarian or vegan stroganoff
- creamed corn
- a hearty vegetable soup
- marinated & grilled tofu or paneer (cottage cheese).
few more tasty potato recipes for you!
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
mashed potatoes recipe that yields fluffy and light texture. this mashed potato is a family favorite recipe which tastes awesome, is easy to make and does not need any special equipment. a one bowl mashed potatoes recipe.


Servings:3
Calories:225
INGREDIENTS FOR mashed potatoes recipe
(1 CUP = 250 ML)
for boiling potatoes
- 500 grams potatoes or 1 pound or 6 to 7 medium sized potatoes (russet potatoes or potatoes with a high to medium starch content)
- 2 cups water
- ½ teaspoon salt
other ingredients
- ½ cup milk + 2 tablespoons milk
- 2 tablespoons butter – salted or unsalted
- ½ teaspoon garlic – finely chopped or 3 to 4 small to medium garlic cloves, minced or finely chopped
- salt – add as required
- 2 to 3 teaspoons fresh herbs or ½ to 1 teaspoon of dried mixed herbs
- black pepper (freshly crushed) – add as required
HOW TO MAKE mashed potatoes recipe
preparation
-
rinse 500 grams of potatoes in water first using a colander. brush off the mud if any. drain the water and then peel the potatoes.
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chop them in 1.5 to 2 to inches cubes.
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place chopped potatoes in a pan.
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add ½ teaspoon salt and 2 cups water. stir.
cooking potatoes
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cover the pan. keep pan on a stove top on a medium-low to medium flame for the potatoes to cook.
- while the potatoes are cooking, check at intervals. meanwhile, you can chop garlic and the fresh herbs if using them.
- the potatoes have to be softened, but they should not fall apart.
- check by piercing a knife or a fork and it should pass through the cooked potatoes without any resistance and smoothly.
- pour the contents of the pan in a colander and drain the water very well.
cooking milk+butter mixture
making mashed potatoes
- sprinkle some freshly crushed black pepper and a bit of salt. go easy on the salt as some saltiness will be there in the potatoes – remember we added salt while cooking potatoes. you can always add more salt later.
- add 2 to 3 teaspoons of fresh mixed herbs or ½ to 1 teaspoon of dried mixed herbs. i have used a mix of rosemary and parsley here.
-
fold the herbs, pepper and salt. do check the taste and add more pepper, salt or butter if required.
- with a spatula place the mashed potatoes in your serving bowl while still hot or warm. garnish with some chopped parsley or chives. you can add some cubes of butter also as a garnish. leftover can be refrigerated or freezed and warmed in the oven just before serving.
- drain all the water from the boiled potatoes really well.
- use a potato masher to mash. if you do not have a potato masher, then use a potato ricer. alternatively, you can even grate the potatoes and then add in the pan. if grating the potatoes, then let them become warm or cool completely before grating.
- herbs and spices of your choice can be added.
- butter or olive oil can be replaced with sunflower oil or any neutral flavored oil.
- can use both salted or unsalted butter.
- use potatoes with a high starch content to get the best results.
- if pressure cooking, then pressure cook with water for 2 whistles on medium flame.
- garlic can be skipped if you do not prefer.
preparation to make mashed potatoes
1. rinse 500 grams of potatoes in water first using a colander. brush off any mud if any. rinse really well. drain the water and then peel the potatoes.
2. chop them in 1.5 to 2 inches cubes.
3. place chopped potatoes in a pan (3 litres or 3 quarts size). add ½ teaspoon salt.
4. pour 2 cups water and stir. the water should just about cover the potatoes. add water more or less depending on the size of the pan.
cooking potatoes
5. cover the pan. keep the pan on a stove top on a medium-low to medium flame for the potatoes to cook.
6. while the potatoes are cooking, check at intervals. meanwhile, you can chop garlic and the fresh herbs if using them.
7. the potatoes have to be softened, but they should not fall apart. the potatoes will take about 20 to 25 minutes to cook depending on the size of the pan, the thickness of pan and intensity of the flame.
8. check by piercing a knife or a fork and it should pass through the cooked potatoes without any resistance and smoothly.
9. pour the contents of the pan in a colander and drain the water very well.
cooking milk+butter mixture
10. in the same pan in which the potatoes were cooked, add ½ cup + 2 tablespoons milk.
12. add 2 tablespoons butter.
13. add ½ teaspoon finely chopped or minced garlic. please note that you can add garlic even while boiling potatoes which at times i even do.
14. on a low to medium-low flame begin to heat the pan. stir occasionally. the butter will begin to melt initially.
15. let the milk+butter+garlic mixture become hot or come to a boil.
16. now switch off the flame and add the potatoes in the pan.
mashing potatoes
17. remove the pan from the stove top and place on your kitchen countertop. begin to mash the potatoes with a potato masher or vegetable masher.
18. mash till you get a smooth, fluffy and light consistency. do not mash too much as this will break down the starches more and make for a gummy texture. some handwork or some hand exercise is good. you can always add more butter and some warm milk to get the desired consistency – like a little more pouring consistency in the mashed potatoes.
making mashed potatoes
19. sprinkle some freshly crushed black pepper and a bit of salt. go easy on the salt as some saltiness will be there in the potatoes – remember we added salt while cooking potatoes. you can always add more salt later after doing a taste test.
20. add 2 to 3 teaspoons of fresh mixed herbs or ½ to 1 teaspoon of dried mixed herbs. i have used a mix of fresh rosemary and parsley here.
21. fold the herbs, pepper and salt. do check the taste and add more pepper, salt or butter if required. mashed potatoes with a fluffy texture will not fall down as you can see in the photo below. you can even use this recipe of mashed potatoes for making dishes where mashed potatoes are required like shepherd’s pie, pot pies, potato patties etc.
22. with a spatula place the mashed potatoes in your serving bowl while still hot or warm. garnish with some chopped parsley or chives. you can add some cubes of butter also as a garnish. leftover mashed potatoes can be refrigerated or freezed and warmed in the oven just before serving.
Indian Vegetarian Recipes
Paneer Tikka Masala




Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.


About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.


Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.


5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar


9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).


13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.


Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.


Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.


Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.


Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
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