For Pondicheri chef Anita Jaisinghani, cooking Thanksgiving dinner was a way of...
Combine the potatoes, saffron, ginger and salt in a stock pot, cover with 3 to 4 cups of water and bring to a boil. Lower the heat, cover and simmer for 20 to 30 minutes, then check to see if potatoes are fork tender. Boil off most of the water, then add the coconut milk. Bring the mixture to a boil, then turn the heat off.
Either whip the potatoes with a whisk or transfer to the bowl of a stand mixer and mix with the whip attachment until the potatoes are completely mashed and evenly mixed. Cover the potatoes and let them rest for a few minutes. Before serving, stir in the chopped cilantro and place the mashed potatoes in a serving bowl or platter. In a small frying pan, heat olive oil and pop the fennel seeds. Turn the heat off and add the pistachios, a pinch of salt and swirl over the potatoes.• This is an adult dish; to make it kid friendly, skip the ginger and cilantro in the mashed potatoes and, perhaps, skip the serrano and pistachio topping.
• The goal is to utilize all the water from boiling. This is where the nutrients from the potato and saffron flavor reside. If the potatoes are starting to stick to the bottom of the pot but are not yet fork tender, add a bit of water.• The potatoes can be made a day or two in advance. The flavor of saffron will deepen over time. Reheat on the stove or in the oven.
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