Smashed potatoes with brown butter mushroom,tomato chutney and cranberries
Smashed potatoes with brown butter mushroom,tomato chutney and cranberries is a simple Thanksgiving side that can wow your family and friends and make your mouth water! Incredibly easy, this not only looks good, but tastes even better.
Servings Prep Time
3 5mins
Cook Time
25mins
Servings Prep Time
3 5mins
Cook Time
25mins
Ingredients
For the potatoes
For the brown butter mushroom
For the mayo mustard
For the tomato cranberry chutney (makes 1 cup)
Instructions
For the potatoes
  1. Start by boiling the potatoes till tender. Keep the skin on. Now rub the olive oil, minced garlic, salt and pepper on the potatoes. Arrange them on a baking tray and roast in a preheated oven at 200 C for 25 mins. The time will vary depending on the size of your potatoes. Its done, when the insides are cooked through and the skin is crispy. While that’s happening, get the mushrooms in. To smash the potatoes, lightly press on them with a rice/potato masher.
For the brown butter mushrooms:
  1. Mix salt and pepper, olive oil in the mushrooms and put them in with the potatoes for 15 mins. Once you have removed the roasted mushrooms, you have to saute them in brown butter.
  2. Heat the butter in a skillet and let it brown on low heat till it smells nutty and is browned. Now add the minced garlic, thyme and the roasted mushrooms and saute for 5 mins till plump! Remove, add the lime juice and toss. Keep aside.
For the tomato cranberry chutney
  1. Heat 1 tbsp oil in a skillet. Add the mustard seeds and let it pop. Pound the ginger, garlic and green chili and add it. Saute for 2-3 mins till fragrant. Dont brown it.
  2. Now add the tomatoes and cranberry, 1/2 cup of water, palm sugar/jaggery and cover the skillet with a lid. Let it cook, stirring it every once in a while till tomatoes and cranberries break down and become thick. Remove and keep in fridge. I usually do this a day before and keep a stock in the fridge.
For serving:
  1. Arrange potatoes on a platter. Add 1/2 tsp mustard mayo on the potatoes, add a mushroom on the mayo, put a little tomato cranberry chutney on the mushroom and top with a dried cranberry. Serve hot!
Recipe Notes

More Vegetarian Thanksgiving Ideas!