Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 0.5 tsp sea salt (for boiling water)
  • 0.25 cup reserved potato cooking water
  • 2 tbsp plain Greek yogurt
  • 1 tbsp avocado oil
  • 1 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp fresh ginger, finely minced
  • 2 cloves garlic, minced
  • 2 green chilies, slit lengthwise
  • 8 fresh curry leaves
  • 0.5 tsp turmeric powder
  • 0.5 tsp garam masala
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the cubed potatoes in a large pot and cover with cold water by at least one inch. Add the boiling salt. Bring to a boil, then reduce to a simmer for 12–15 minutes until a fork slides in and out with zero resistance.
  2. Reserve 1/4 cup of the cloudy potato water before draining the potatoes.
  3. Drain the potatoes and return them to the warm pot for 60 seconds to allow excess moisture to evaporate.
  4. Using a potato masher, crush the potatoes until mostly smooth but still slightly textured. Stir in the Greek yogurt and reserved potato water until the mash is velvety.
  5. Heat avocado oil in a small skillet over medium heat. Once shimmering, add mustard seeds and wait until they begin to crackle and pop.
  6. Immediately add cumin seeds, ginger, garlic, chilies, and curry leaves. Fry for 20–30 seconds until the garlic is fragrant and just barely golden.
  7. Turn the heat to low and stir in the turmeric, garam masala, salt, and pepper.
  8. Pour the spiced oil mixture over the mashed potatoes, stir in the fresh lemon juice, and fold until well combined.