Samosa Potatoes

Let’s face it: samosas are delicious but a P.I.T.A. to make. Why bother with the pastry crust? Just eat the filling! These are a great side dish, perfect for potlucks, and if you’re really ambitious you can use it as a savory pastry filling.

3 lbs potatoes (can be any kind, peels can stay on small reds or Yukon gold)
2 stalks celery
1/2 small onion
1/2 c. frozen peas
1 jalapeno pepper
3 green onions
1 stick butter
1 Tbsp. black mustard seeds
1 Tbsp. whole cumin seeds
2 tsp. fresh ginger
1 tsp. turmeric
1 tsp. black pepper
1 pinch hing powder OR 1 clove garlic, minced
loads of salt
Boil the potatoes in well-salted water until tender, then drain. Smash them up a bit with a spoon.

Dice celery, onion, and jalapeno very small. Slice green onions into little rings.

Heat the butter in a large pan until it is bubbling. Add the pinch of hing–it should sizzle. (If you are using garlic instead, add it later with the ginger instead) the mustard and cumin seeds and stir until they begin popping. Add the fresh ginger, turmeric, black pepper, and jalapenos and continue to stir as they sizzle.

Add the potatoes to the pan and continue to smash them. Add in the green onions and salt. Continue to smash to desired consistency and season to taste.