Alu Bhathe - Potato in Rice

Alu Bhathe

Alu (potato) Bhathe (in rice) is comfort food that brings back memories of my childhood. Babies thrive on it and grown-ups relish it. 

Alu Makha

It's obvious I need to visit the Indian market because there's not a drop of mustard oil at home. Fortunately, there's a bottle of kasundi (mustard sauce) in the fridge which worked well to give this mash the hint of mustard it needs. 

Basmati Rice & Russet Potato
Cooked in Microwave Oven

It takes 18 minutes for basmati rice to cook to perfection in the microwave which was perfect for the russet potato as well. The potato can also be cooked in rice in a rice cooker. Just to be on the safe side, I cut the potato in half to make sure it cooked all the way through.

Creamy Mashed Potatoes

Thanksgiving Dinner, clockwise from top:
Easy Chicken Gravy
Jellied Cranberry Sauce
 Onion, Carrot & Celery Stuffing
Broasted Cauliflower & Potatoes 
Green Bean Casserole
Creamy Mashed Potatoes 
Butterball Boneless Breasts of Turkey 
Pillsbury Crescent Rolls

Servings: 16

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients:

5 large potatoes (Yukon Gold or Russet)                                                          

2 cups hot milk or 1 pint Fat-Free Half & Half 
½ stick butter or margarine

Salt to taste

Generous dash of pepper 

Method:

1. Peel, cut potatoes into 1” pieces and place in a large pan.
2. Cover with water and bring to a boil over high heat.
3. Cook for 10 to 15 minutes or until tender and drain. 
4. Mash potatoes with hot milk, butter, salt and pepper.
5. Adjust seasonings to taste.
6. Serve hot as a side dish.