(No Name) 1/13-29/14

610 Math
Homemade Curried Mashed Potatoes

I ngredients to make one bowl for 12 people to get about a square inch of one potato:
1. 5 potatoes
2. 4 tbsp. of curry powder
3. 3 tbsp. of water
4. 2 tbsp. of olive oil
5. 2 pinches of salt
6. 1 tbsp. of ground pepper, bell pepper, and roasted garlic (or any other spices you
favor)
7. 1 Knife
8. tbsp. of cold milk

Materials:
Stove
Pot
Masher
Bowl
Big Stirring Spoon
Origin/Why I chose this recipe:
This recipe came from countries in Southern Asia. They enjoy having curry, so what
Americans usually eat daily is sometimes curried-flavored of those meals in Southern Asia.
Mashed Potatoes to me tasted delicious, and my father likes to have curry or anything spicy.
Curry tasted a bit spicy. Because of all this, I thought that this recipe might also taste like what I
would enjoy.
Recipe:
1) First, slice the 5 potatoes in thin stripes, to make it easier to smash the potatoes.
2) After that, add 2 tbsp. of olive oil on the pot.
3) Place the sliced potatoes onto the pot (on top of the stove). The stove should be 360
Degrees Fahrenheit.
4) Add 3 tbsp. of water and 1/8 tbsp. of salt while mixing the potatoes with a large spoon
for 10 minutes.
5) Take out the potatoes and place them to the bowl. Let them dry out the water on a table
for about 10 minutes again.
6) Place the bits of potatoes back into the pot. Add 4 tbsp. of curry powder around the
potatoes. Mix with the spoon for another 10 minutes.
7) Take out the potatoes and place them back onto the bowl. They should be dry and have
curry on each one of the potato slices.
8) Add tbsp. of cold milk. Squash the potato slices with a masher. Squash them for about
5-10 minutes, until all the slices cant be seen and are nicely mashed and mixed with the
other slices.
9) Add the spices you favor (ground peeper, bell pepper, roasted garlic, etc.). While placing
the spices, mix the bowl.
Table of Servings:

Ingredients Original Servings
(12 People)
Recipe Converted to
1 Person
Recipe Converted to
Serve the Class of 30
people
Potatoes 5 5/12 12 1/12
Curry Powder
(tbsp.)
4 17/48 8 13/24
Water (tbsp.) 3 1/3 10
Olive Oil (tbsp.) 2 1/6 5
Salt (tbsp.) 1/8 1/96 5 1/16
Any Spices (tbsp.) 1 1/8 3
Cold Milk (tbsp.) 1/24 1
Calculations:
Original Servings Serving for One Person Serving the Entire Class
5 divided by 12 = 5/12 x 1/12 5/12 potato 5/12 x 30 = 12 11/12 potatoes
4 divided by 12 = 17/4 x 1/12 17/48 tbsp. of powder 17/48 x 30 = 8 13/14 tbsp. of
curry powder
3 divided by 12 = 3/1 x 1/12 1/3 tbsp. of water 1/3 x 30 = 10 tbsp. of water
2 divided by 12 = 2/1 x 1/12 1/6 tbsp. of olive oil 1/6 x 30 = 5 tbsp. of olive oil
1/8 divided by 12 = 1/8 x 1/12 1/96 tbsp. of salt 1/96 x 30 = 5/16 tbsp. of salt
1 divided by 12 = 3/2 x 1/12 1/8 tbsp. of spices 1/8 x 30 = 3 tbsp. of spices
divided by 12 = x 1/12 1/24 tbsp. of milk 1/24 x 30 = 1 tbsp. of cold milk

Dry I ngredients:
1) 5 Potatoes (when smashed, it equals to 7 tbsp. of potatoes)
2) 4 tbsp. of Curry Powder
3) 1/8 tbsp. of salt
4) 1 tbsp. of spices
7 + 4 + 1/8 + 1 7 4/8 + 4 4/8 + 1/8 + 1 4/8 = 13 3/8 tbsp. of dry ingredients
Wet I ngredients:
1) 3 tbsp. of water
2) 2 tbsp. of olive oil
3) tbsp. of milk
3 + 2 + = 5 tbsp. of wet ingredients
Percentage of Those I ngredients:
13 3/8 + 5 (or 5 4/8) = 18 7/8 tbsp. of ingredients
Dry Ingredients: 70.86%
13 3/8 divided by 18 7/8 x 100 = 70.86%
Wet Ingredients: 29.14%
5 divided by 18 7/8 x 100 = 29.14%