Tips To Make Perfect Bengali Alu Sheddho
By Sushmita Sengupta
Alu Sheddho, or Bengali mashed potatoes spell comfort for millions. This mashed potatoes also comes with extra zing of green chillies and mustard oil, and make a great pair with dal and rice.
Tip 1
While all potatoes are good enough for this. Try to use more starchy potatoes, for example, Russet, Idaho, or Yukon gold. Avoid baby potatoes.
Tip 2
You can use ghee, but mustard oil has its own pungent flavour that brings about a lovely complexity in this seemingly simple dish.
Tip 3
When using green chillies, do not chop them up to finely, slit them in half and chop them roughly before adding to the potatoes.
Tip 4
Use pressure cooker to boil the potatoes faster and easily.
Tip 5
You can use a masher to mash the potatoes, but hands work best according to us. Mash until there are no lumps and potatoes are mashed perfectly.