Hiya, just a thought, tonight I cooked a dry fried Lamb curry from a recipe I found on the net. I served it with mashed potato and peas. I usually have rice but the potato (with butter) was lovely. Does anyone else have mashed potato with curry, or is it just me??

I have had a curry with mash once, it was quite acceptable, not bad at all!

its not something I would make myself, but I'd give it a go if it was made for me...

Steve

Mash goes with Chilli Beef - not a lot of difference?

.......and Tagine.

I am definitely going to try it. with a vegetable curry perhaps! Many Indians add potatoes to their vegetable bhajies (Dry or gravy free, spicy stir-fry), and curries, so why not 'with' them?

For me, mashed potatoes is my wife's French pur?e.

Can't quite get it to fit with Indian cookery.

On the other hand, my first wife used to do a curried shepherd's pie, which was great.

Phil

Can anyone give me a difinitive answer how we prepare mashed potaoes, creamed potatoes, snow potatoes etc etc?

It will take too long to write, and you can't go wrong with Delia, though I don't add cr?me fra?che myself; http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/perfect-mashed-potato.html

there are many ways to make mashed potatoes. I boil cubed potatoes, skins on, for 20 - 25 mins, then add either:

just milk

milk and butter

just butter

or double cream

with fresh herbs, salt and pepper.

Sometimes I will add a raw egg, and whip to a smooth cream.

Other root veg are sometimes added, like sweet potatoes and parsnips, especially at Christmas, and carrot has found its way in there at some time!

But I don't over mash the potatoes, as it can end up like wall paper paste!

I second everything that Suresh has written, a potato ricer is a good investment guaranteed light and fluffy mash, I use just the egg yolk not the white, garlic or the classic "Anigot" garlic and Cantal cheese:

(From Wikipedia)

Aligot is a dish traditionally made in L'Aubrac (Aveyron, Cantal, Loz?re, Midi-Pyr?n?es) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.

Traditionally made with the Tomme de Laguiole or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are used in place of Tomme, including mozzarella and cantal. The Laguiole cheese imparts a nutty flavour.

Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique gives the recipe as 1 kg [4] potatoes, 500 g tomme fra?che, Laguiole, or Cantal cheese, 2 garlic cloves, 30 g butter, salt, pepper.

This dish was originally made using bread by monks, who prepared it for the pilgrims on the way to Santiago de Compostela who stopped for a night in that region. Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets.

Aligot is traditionally served with Auvergne red wine.

Go on you know you want to.

All the best

curry-man86

So many nice dishes to try and only one stomach!