Smashed Potatoes and Gravy — 6 Simple Steps
Raghavan Iyer, author of Smashed, Mashed, Boiled, and Baked, has produce-centric updates for the signature starch you can make up to 2 days before serving.
Preheat oven to 350°. Arrange beets on baking sheet, drizzle with oil and cook until tender. Salt and pepper to taste. Cut beets into ¼" pieces. Add to potatoes with pine nuts.
In a large skillet, warm 2 Tbsp. oil. Cook garlic and golden raisins for 3 minutes. Add mustard greens; cook until tender. Salt and pepper to taste, then add to potatoes.
In a skillet over medium heat, add 2 Tbsp. oil, bell pepper and Serrano pepper. Cook until blistered. Salt and pepper to taste. Add dill. Stir into potatoes.
Smother your spuds in Iyer's alternatives to the classic version. Each can be made 3 days ahead and refrigerated.
In a saucepan, heat drippings. Add eggplant and cook until tender. Add flour; cook 1 minute. Add vinegar, apple and oregano. Season with salt to taste.
In a skillet, warm 2 Tbsp. oil. Add red onion, bell pepper and golden raisins. Cook until onions are light brown. Stir in garam masala. In a blender, add mixture, cayenne and diced tomato. Puree until smooth.
In a skillet, warm reamining 2 Tbsp. oil. Add onion and jalapeño and cook until onion browns. Add chickpea flour and ground coriander; cook to brown flour, 1 minute. Pour in vegetable broth and simmer until sauce thickens. Stir in chopped tomato, along with cilantro.