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Curried Cream Potatoes Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
This is a fairly simple recipe that will give your potatoes a little zip. While not everyone enjoys curry, more and more people are coming around to exploring different flavours.
Ingredients
Method Sauté the garlic and onion in a saucepan. You don't want colour, just sweat the vegetables. Add the whipping cream and allow to reduce at a low-medium heat. Add the curry powder and allow to continue reducing to about half the original amount. Cook the potatoes in salted water. When the potatoes are soft, but not so soft as if you were making mashed potatoes, remove from the water, drain and mix in a bowl with the curry sauce. Toss gently until the potatoes are nicely coated. Salt and pepper to taste. Note: You may thicken the sauce with cornstarch if it is not thick enough or you don't have the time to wait for the cream to reduce.
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