These smashed potatoes are not the prettiest of dishes, but they are sure to please anyone who loves samosas, Indian food or adventurous potato dishes. I served them with full fat yogurt and a lemon-butter drizzle. This is perfect as is, for a formal dinner side dish, but for more of a complete more casual meal, try adding thawed frozen peas at the end!
Place the peeled potatoes in a pot of salted cold water and bring to a boil.
While the potatoes are boiling, work on the flavoring. Heat the ghee in a large skillet over medium high heat. Add the chopped onions with a pinch of salt. Cook, stirring occasionally, until caramelizing, about 10 minutes.
Add the garlic and ginger. Cook another 5 minutes, stirring occasionally.
Add the turmeric and paprika (or cayenne). Cook another 2-3 minutes. Keep some water beside the cooktop so you can splash the onions if they start to stick or scorch.
Add the cumin, coriander and garam masala. Stir and cook to briefly roast, 1-2 minutes.
By now the potatoes should be tender. If they are not, turn off the heat and set the onions aside.
When the potatoes are fork tender, drain the water and then use a potato masher to smash the potatoes over very low heat. Do not worry if there are lumps--we are not making fluffy, whipped mashed potatoes. These are smashed.
Scrape the onion mixture into the smashed potatoes. Using a wooden spoon or sturdy spatula, stir the onion mixture into the potatoes.
Add the butter or ghee into the hot smashed potatoes. When it melts, mix it into the smashed potatoes.
Whisk the garam masala into the yogurt, and then mix the yogurt into the smashed potatoes.
Taste for salt--you want it slightly under-salted, because after tasting for salt and serving, you will sprinkle it with Maldon sea salt flakes.