Alu Makha/Bhate -Bengali Mashed Potatoes

Long and busy days, has most of us reaching out for our comfort foods, but comfort foods mean different things to different people. However, not surprisingly a lot of classic comfort foods tend to fall in the category of carbohydrate rich foods. My go to often is simple Bengali Mashed Potatoes. What we like to call Alu Bhate or Alu Makha. The Bengali word for mashed is Makha.

A week full of Potential

This week is full of potential, possibilities and loads of activities. Well, the last is a given right?! Mom arrives this weekend. As always, there is too much kid related stuff on the plate…I need to cobble some family time for her. But right now, let me promise myself some soft and comforting Bengali mashed potatoes.

The seduction of this dish rests in its deep rooted memories. Often a part of childhood for most Bengalis. If I post a picture on instagram, I am guaranteed nostalgic soulful comments.

My Alu Makha or Bengali Mashed Potato Story

In fact, in graduate school I had just two other Bengali students contemporaries. Both of whom were engineering students. I remember one of these students affirmatively informing me that the main reason that he could not think of marrying someone who was not a Bengali (or non-Bengali as we say in India) was because of the food.

As he informed me the deal breaker is that, “I cannot imagine not bonding over Alu Bhate” … such is the hallowed presence of this dish on the Bengali table.

Training for Comfort

Thank goodness, I have trained my non-Bengali husband to love this dish. He enjoys it by the spoonful, much like a relish.

The Essence of Bengali Mashed Potatoes

The dish is rustic and well spiced. The degree of spicing depending on the household and preferences. As one of my favorite food writers, Chitrita Banerjee refers to her experience with the creamy mashed potato. She starts saying, “Imagine my surprise when I saw this meek creamy creature masquerading as the mashed potato…”

Having said that, if mustard oil is not available the preferred mashing medium so to speak is clarified butter or ghee. Essentially this mashed potato is one with character. It is enjoyed with rice and lentils. I personally have a preference for red lentils or mooshoor dal.

It can be a baseline dish in a sequenced Bengali meal, or just be a simple solo comfort dish, but comforting it is. In busy weeks such as this, cold chilly New York winter evenings, and rainy quiet days, I reach for the potato basket and add them to my steaming rice or simmer pot of water. The mashed potato is often served as small ball servings. Mothers also tend to sometimes mix the lentils rice and potatoes together and shape them into these small balls for children to eat, as this makes it easier for the young one still learning to navigate the ropes of eating with their hands. If you are looking for nuanced flavors in a super-simple dish give these mashed potatoes a try, they will comfort and tantalize your taste buds leaving you filled with a well filled satisfaction.