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Chili Mashed Potatoes With Fried Ginger




Source of Recipe


The Vegetarian Table by Yamuna Devi

4 large baking potatoes, peeled, cut into 1" cubes
1 1/2 cups buttermilk or yogurt
1 jalapeno pepper, seeded and chopped, or more to taste
salt and pepper to taste
1/4 cup unsalted butter
1 1" piece fresh peeled ginger -- minced
2 tablespoons chopped cilantro

Cook potatoes in large sauce pan of boiling water to cover until
tender, 15 minutes. Drain, return to pan. Mash coarsely with potato
masher. Add buttermilk and jalapeno(s); mash until smooth. Season with
salt and pepper. Heat butter or ghee and ginger in small pan over
medium heat. Cook, stirring occasionally, 3 minutes. Stir into
potatoes; garnish with cilantro.

6 servings