Curry Cream Potatoes

Curry is one of my top 5 favorite spices to cook with. I think a lot of people think of spicy Thai or Indian food when they think of curry. Not the case. My German mother in law makes a lot of curry dishes that are anything but spicy.

I created this dish when I was in the mood for creamy potatoes but tired of the same old funeral potato recipe. Plus this sauce is fat free and you would never know. This yellow curry sauce I created tastes like Hollandaise sauce which is why I decided to toss in asparagus with the potatoes. My husband loves this dish!
















Curry Cream Potatoes

• 6-8 peeled Yukon Gold Potatoes (yellow potatoes)
• 1 bushel of fresh asparagus
• 3 cups of fat free half & half (tastes like regular half & half)
• 2 1/2 cups of fat free plain yogurt
• 1 tsp Island Spice brand curry powder (yellow curry)
• 3/4 tsp salt
• 3/4 tsp lemon pepper

Fill large pot with water and bring to a boil. Add 2 tsp salt (This heats up water quicker and flavors the potatoes). Place potatoes in pot and boil until tender (about 15 minutes). While potatoes are boiling, in a small sauce pan mix together yogurt and half & half until well blended. You made need to use an electric mixer. Once it is smooth and creamy, turn heat on low to medium low - just enough to warm the sauce. You do not want the temperature to get any higher or the sauce will curdle and separate. Add remaining spices and continue to stir. Remove from heat. Do not leave on burner unattended.

Begin to steam your asparagus in microwave or on stove. You don't want to boil or it will be soggy and stringy. Once steamed cut asparagus into 1 inch pieces. When potatoes are finished boiling drain water and cut potatoes into 1-2 inch chunks. Toss in asparagus and place on serving platter or dish . You may need to rewarm your sauce. Pour sauce over potatoes and serve.