Aloo Seddho Makha / Bengali Style Mashed Potato

“Aloo Seddho bhat’e” is every Bengali’s that comfort food, which can never be replaced with any other. A recipe so simple, a taste so intriguing, it’s a dish that introduces and summarizes an entire caste’s food culture in one plate. Its strong ambiance defines the ultimate meaning of simplicity. It’s beyond my imagination that a dish, this simple can woo every generation with its invisible charisma. However life is meaningful and beautiful when it is looked upon simply but realized deeply.

If I sit here and start to write my love for aloo seddho or mashed potato, then it will be a total injustice. Because each person I know around me, is equally obsessed with aloo sedho and almost everyone has a memory with it. One of my friends eats mashed potato and rice almost thrice a week till now. She says, it’s tastier than any chicken or mutton dish!! I can have aloo seddho almost every day and never get tired of it. 

I eat it mostly with musurir dal / red lentils and rice. But when I am in a hurry or if I have to cook something early in the morning, then mashed potato / aloo seddho with some soggy rice with its starch, salt, a good dollop of ghee and one hot green chilli just makes an yummilicious meal. I also pair aloo seddho with roti / paratha.... it’s simple and good. It’s an option I opt when I am too lazy to cook anything.

So, here I proudly present the evergreen and ever tasty “aloo seddho” or “Bengali style mashed potato”, which defies the norm that long, complicated cooking techniques and gigantic ingredients lists are not needed to make a dish go almost immortal.

If you want to go vegetarian then do not add onions and eggs. However mustard oil is a must as without mustard oil, aloo seddho is just another version of boiled potatoes. It just not tastes right that way.

Aloo Seddho Makha / Bengali Style Mashed Potato

Serves 4

Ingredients:

2 large / 3 medium potatoes

1 medium onion – chopped

2 green chillies – chopped

A handful of fresh coriander leaves – chopped

2 eggs (optional)

1 and ½ tbsp mustard oil (not replaceable)

Salt

Method:

Peel and boil the potatoes until they are soft from inside.  Check by inserting a knife.

Once done, drain the water and let it come to room temperature. I often put the potatoes into the frifge for 5-10 minutes. This helps to reduce the moisture.

Many people love to add boiled eggs to the mashed potatoes, and some like to add scrambled eggs. This time, I have added scrambled eggs. If you don't want to add eggs, its also fine. 

If you are using boiled eggs, then hard boil the eggs. If you are using scrambled eggs, then heat up 1 tsp oil in a kadai and break the eggs into it. Stir and scramble until everything is cooked properly. Transfer and put them in a bowl.

Take a large bowl and put the boiled potatoes in it. With the help of a masher or hand or just a fork, mash the potatoes. Try to break any big chunks. The mashed potatoes should be smooth.

Now add in the chopped onion, chopped green chillies, chopped coriander leaves, boiled or scrambled eggs, salt and mustard oil.

Mix with hand until everything is well combined.

Make 3 or 4 portions out of the mashed potatoes and give them a round shape with the help of your palms.

Serve with some steamed hot plain rice, lentils and a dollop of ghee.