Ginger Mashed Potatoes with Yogurt

June 30, 2011

Ginger Mashed Potatoes with Yogurt

Rachel Yaseen, The Organic Kitchen

1 1/2 lbs. potatoes
1 cup plain yogurt (I like Strauss)
1/4 cup cilantro, finely chopped
1 tablespoon finely chopped fresh mint
1-3 fresh chile peppers, minced
2 cloves garlic, chopped very fine
1 teaspoon salt
2 tablespoons oil (I like coconut oil or olive oil)
1/2 teaspoon cardamom
1 cinnamon stick, broken into pieces
1 teaspoon cumin seeds
1/2 teaspoon ground black pepper
2 tablespoons peeled minced fresh ginger
2 tablespoons finely chopped chives (optional)

Boil potatoes in water until tender. Drain, peel, coarsely
mash. With fork, lightly mix in yogurt, cilantro, mint, chile
peppers, garlic, and salt. Heat oil and add cardamom,
cinnamon, cumin, and black pepper. Stir 1 minute, add
ginger and cook another minute. Pour over potatoes and
garnish with chives.

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