Mashed potatoes are a critical element of any Thanksgiving feast. And here’s one more way to incorporate Fiji Joe Turmeric into your Thanksgiving recipes. How about adding a teaspoon of FJT and calling it a Turmeric Mash!
With so much overindulgence during the holiday season, it’s important to do what you can to reduce inflammation caused by food and wine. This Turmeric Mash is an easy way of enjoying the meal while doing something great to protect your health.
PREP TIME: 10 mins
COOK TIME: 15 mins
TOTAL TIME: 25 mins
3 pounds russet potatoes (peel 6-7 medium potatoes then cut them into 2-inch chunks)
3 tablespoons extra virgin olive oil
1 teaspoon Fiji Joe Turmeric
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt + more to taste
1-1/2 – 2 cups organic milk
1/4 cup fresh flat Italian parsley (chopped)
🥘 Fill a large pot 2/3 of the way full with water. Set over high heat. Add potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain and leave potatoes in the colander. Wipe the water out of the potato pan and return it to the burner.
♨️ Set the burner to medium heat. Add olive oil, Fiji Joe Turmeric, cumin, garlic powder, and salt. Cook, stirring constantly, for about 30 seconds. Reduce heat to low.
🥔 Add the potatoes back to the pan with the olive oil and all the spices. Add a chunk of butter and the milk, starting with 1 cup, and, using a potato masher, mash the potatoes in the pan. Continue mashing, adding more butter and milk as needed, until the potatoes are your desired consistency. Top with parsley and serve.