Name: Aloo Bortha Bengali Mashed Potatoes with Mustard Oil and Fried Onions
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 3 to 4 servings
Ingredients: 2 large Yukon gold potatoes (about 1 pound), peeled and quartered; 4 tablespoons low-erucic-acid mustard oil (see Cook’s Note); 1/2 large red onion, thinly sliced lengthwise (about 1/2 cup); 3 to 4 whole arbol dried red chiles; 1 1/2 teaspoons minced garlic (about 2 cloves); 1 green Thai chile, minced (see Cook’s Note); 3 tablespoons chopped fresh cilantro; 1 teaspoon kosher salt, plus more to taste

Level: Easy

Total: 45 min
Active: 25 min

Yield: 3 to 4 servings

Ingredients

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2 large Yukon gold potatoes (about 1 pound), peeled and quartered

4 tablespoons low-erucic-acid mustard oil (see Cook’s Note)

1/2 large red onion, thinly sliced lengthwise (about 1/2 cup)

3 to 4 whole arbol dried red chiles

1 1/2 teaspoons minced garlic (about 2 cloves)

1 green Thai chile, minced (see Cook’s Note)

3 tablespoons chopped fresh cilantro

1 teaspoon kosher salt, plus more to taste

Directions

Put the potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until a fork slides through the quarters with no resistance, 15 to 20 minutes. Drain and let cool until easy to handle, about 10 minutes.
Meanwhile, heat 2 tablespoons of the mustard oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden brown, 5 to 7 minutes.
Add the dried chiles and garlic and cook, stirring, until the onions are deep brown and the garlic is fragrant, 2 to 3 minutes more. Remove from the heat and let cool slightly, about 5 minutes.
Transfer the potatoes to a large bowl. Scrape in the onion mixture along with all the oil in the skillet. Add the Thai chile, cilantro, remaining 2 tablespoons mustard oil and the salt. Mash and knead everything together by hand until smooth and evenly streaked with the onions and cilantro, breaking the dried chiles apart as you work, 3 to 5 minutes.
Taste and add more salt or Thai chile. Serve at room temperature with white rice.

Cook’s Note

Mustard oil is what makes this dish taste like itself, and there is no substitute. In the United States, traditional mustard oil is sold in South Asian grocery stores but is labeled “for external use only” due to FDA rules about erucic acid. Look for low‑erucic‑acid mustard oil labeled specifically for cooking, like Yandilla brand, or a blended mustard-flavored oil like Swad brand. Start with one Thai chile and add more after the first taste; the heat builds as the bortha sits.