Ginger Mashed Potatoes With Yogurt Recipes

HERBED YOGURT MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (for smoother potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the yogurt and butter using a fork or potato masher. Stir in most of the chives, dill, parsley, 2 teaspoons salt and a few grinds of pepper. Transfer to a serving dish and sprinkle with the reserved herbs.

LOW FAT YOGURT MASHED POTATOES

Steps:

• Boil the potatoes in water till tender. Mince the onions finely.
• Peel them when hot.
• Mash the potatoes with a ricer/fork.
• Let them cool a bit.
• Add the salt and pepper, onions, then add the yogurt and the parsley.

SMASHED POTATOES WITH GREEK YOGURT AND SCALLIONS

Steps:

• Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
• Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.
• Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.

YOGURT MASHED POTATOES

Steps:

• Combine yogurt, green onions and curry powder in bowl. Place potatoes in microwave-safe dish. Add milk. Cover tightly and cook on High until potatoes are tender but not mushy, about 12 minutes. Remove from microwave. Add yogurt mixture to potatoes and mash roughly. Season with salt and pepper. Garnish with parsley.

GINGER MASHED POTATOES WITH YOGURT

Steps:

• 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain. Then, while still warm, peel and coarsely mashed or grate them. With a fork, lightly mix in the yogurt, scallions, cilantro, mint, green chili peppers, and salt. Transfer to a serving dish.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cardamom pods, cinnamon, cumin, and black pepper. Stir 1 minute, add the ginger, and stir until golden, about 1 minute.3. Remove from the heat, stir in the paprika, and immediately pour the cooked spices over the mashed potatoes and swirl lightly to mix, with parts of it visible as a garnish. Scatter the chives on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.