| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Chicago |
Vegetables, India |
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 |
tb |
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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