Pineapple Curry
Quick and easy pineapple curry recipe ready in 30 minutes. Tender potatoes in creamy curry sauce with sweet pineapple chunks. Perfect weeknight dinner!
Equipment
- large pot
- colander
- potato masher
- measuring cups
- measuring spoons
Ingredients
- 2 lbs russet potatoes peeled and quartered
- 1/2 cup whole milk warmed
- 4 tablespoons unsalted butter
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and pierce easily with a fork.
- Drain the potatoes thoroughly in a colander and then return them to the warm, empty pot. Let them sit for 1-2 minutes over the lowest heat to allow any excess moisture to evaporate.
- Mash the hot potatoes with a potato masher until they are broken down and no large lumps remain.
- Add the warm milk, butter, sour cream, salt, and pepper to the pot. Continue to mash until the ingredients are fully incorporated and the potatoes are smooth and fluffy.
- Taste and adjust seasoning with more salt and pepper if desired. Serve immediately while hot.
Notes
Taste and adjust seasoning with more salt and pepper if desired. Serve immediately while hot.