This recipe actually came into effect during a vegan brunch that I hosted for some friends. I had intended on making samosas, but as time drew near, I realized I had the filling done, but no time to make the dough and fry the samosas before it was time to serve the rest of the food. So, with a little doctoring, I turned this tasty Indian pastry filling into some awesomely delicious mashed taters that were a BIG hit.
First, bring a large pot of salted water to a boil. Then, add the potatoes to the water after they have been chopped into 1 inch cubes. When the potatoes are very tender and thoroughly cooked, use a colander to strain them from the water. Place the potatoes back in the empty pot and add 3-5 Tablespoons vegan butter and about 1/4 cup of the soy cream. Then, start by adding about 3 teaspoons of curry powder, 1 teaspoon cumin, ground ginger, and salt to taste.
I prefer to use a whisk to mash my potatoes, but if you have an electric mixer, this works well, too. Just remember, the faster the speed, the more starchy your potatoes will be. I have found that I have a lot more control when mashing them myself. This part is entirely up to you.
Adjust your seasonings to taste. If you want a little extra kick, add a pinch of dried red pepper flakes.
Finally, once the potatoes are seasoned to your liking, add the cilantro, thinly sliced green onions, and frozen peas. They will thaw in minutes and add a nice bit of texture.
To jazz this up pretty severely, add a big dollop of vegan sour cream to the potatoes before serving. Fold in, garnish with a few sprigs of cilantro and a lime wedge. Enjoy!