Ginger-Garlic Mashed Potatoes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 pounds medium russet potatoes | 1/2 to 3/4 cup low-salt chicken broth | 4-1/2 tablespoons vegetable oil |
| 3 cups chopped onions | 6 garlic cloves, chopped | 2 tablespoons finely chopped peeled fresh ginger |
| 2-1/2 teaspoons cumin seeds | 3/4 teaspoon dried crushed red pepper | 6 tablespoons chopped fresh cilantro, divided |
| 1 | Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; reserve pot. Cool potatoes 15 minutes; peel. Return to same pot Add 1/2 cup broth; mash well. |
| 2 | Heat oil in heavy large skillet over high heat. Add onions, garlic, ginger, cumin seeds, and crushed red pepper. Saute until cumin seeds start to crackle and onions begin to brown, about 8 minutes. Add onion mixture and 4 tablespoons cilantro to potatoes. Stir to blend well, adding more broth to moisten if dry. Season potatoes to taste with salt and pepper. |
| 3 | Mound potatoes in bowl. Sprinkle with remaining 2 tablespoons cilantro. |