4 to 5 large baking potatoes, peeled,; cut into 1-inch cubes
1 1/2 cup buttermilk or yogurt
1 to 2 jalapeno peppers, seeded, chop; ped
1 freshly ground pepper
1/4 cup unsalted butter
1 piece (1-in.) fresh ginger, peeled,; minced
2 tablespoon chopped cilantro
Directions: How to Cook Chili Mashed Potatoes With Fried Ginger
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.
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