| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Chicago | India, Vegetables | 6 | Servings |
INGREDIENTS
| 4 | To 5 large baking potatoes | |
| peeled cut into 1-inch | ||
| cubes | ||
| 1 1/2 | c | Buttermilk or yogurt |
| 1 | To 2 jalapeno peppers | |
| seeded chopped | ||
| Salt | ||
| Freshly ground pepper | ||
| 1/4 | c | Unsalted butter |
| 1 | Piece, 1-in. fresh ginger | |
| peeled minced | ||
| 2 | T | Chopped cilantro |
INSTRUCTIONS
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@usa.net> on Sep 28, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 20.3mg
Sodium: 54.1mg
Potassium: 276.2mg
Carbohydrates: 11g
Fiber: 1.5g
Sugar: <1g
Protein: 1.4g