Chili mashed potatoes with fried ginger
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | To 5 large baking potatoes, peeled, cut into 1-inch cubes | |
| 1½ | cup | Buttermilk or yogurt |
| 1 | To 2 jalapeno peppers, seeded, chopped | |
| Salt | ||
| Freshly ground pepper | ||
| ¼ | cup | Unsalted butter |
| 1 | Piece (1-in.) fresh ginger, peeled, minced | |
| 2 | tablespoons | Chopped cilantro |
Directions
Cook potatoes in large saucepan of boiling water to cover until tender, 15 minutes. Drain; return to pan. Mash coarsely with potato masher. Add buttermilk and jalapenos; mash until smooth. Season with salt and pepper to taste.
Heat butter and ginger in small pan over medium heat. Cook, stirring occasionally, 3 minutes. Stir into potatoes; garnish with cilantro.
From article by William Rice, Chicago Tribune. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 28, 98