Ingredients
Directions
Cook the potatoes: Add the potatoes and enough water to cover them with at least an inch on top to a large stovetop pot. Heat on medium-high heat to boiling for 10–15 minutes or until tender (pierce with a fork to check).
Transfer the potatoes to a large mixing bowl.
Add the cooked chickpeas and mash the potatoes and chickpeas until both are mostly mashed (less mashed if you want more texture).
Add the curry powder, onion powder, salt, and pepper, if using, and stir until combined.
Add the milk and yogurt, mixing until combined. If they seem dry, add 1–2 tablespoons more milk until the desired consistency is reached (should be similar to a traditional chunky mashed potato consistency).
Mix in the cilantro and green onion.
Serve alongside your favorite Indian dish or add to a sandwich or lettuce wrap with veggies.
Chef's Notes
Substitutions
Substitute baby potatoes with sweet potatoes.
Substitute chickpeas with white beans or lentils.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Cook the potatoes: Add the potatoes and enough water to cover them with at least an inch on top to a large stovetop pot. Heat on medium-high heat to boiling for 10–15 minutes or until tender (pierce with a fork to check).
Transfer the potatoes to a large mixing bowl.
Add the cooked chickpeas and mash the potatoes and chickpeas until both are mostly mashed (less mashed if you want more texture).
Add the curry powder, onion powder, salt, and pepper, if using, and stir until combined.
Add the milk and yogurt, mixing until combined. If they seem dry, add 1–2 tablespoons more milk until the desired consistency is reached (should be similar to a traditional chunky mashed potato consistency).
Mix in the cilantro and green onion.
Serve alongside your favorite Indian dish or add to a sandwich or lettuce wrap with veggies.
