Chili Mashed Potatoes With Fried Ginger

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Serving Size : 6 servings.
Category : Indian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes -- or more
peeled -- cut into 1" cubes
1 1/2 cups buttermilk
OR yogurt
1 jalapeno pepper -- seeded and chopped
OR more jalapeno pepper -- to taste
salt and pepper -- to taste
1/4 cup ghee
OR substitute unsalted butter
1 1" piece fresh peeled ginger -- minced
2 tablespoons chopped cilantro



Ready, set, cook!



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. The Vegetarian Table
(Vegeterian Table Series) by Yamuna Devi; Hardcover, Chronicle, May
1997. Photos. ISBN: 0811811441