Ginger Mashed Potatoes With Yogurt Recipes
HERBED YOGURT MASHED POTATOES
Make your mashed spuds creamy by adding yogurt to the mix, then stir in chives, dill and parsley.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 7
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.
GINGER MASHED POTATOES WITH YOGURT
Number Of Ingredients 15
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.
Nutrition Facts : Nutritional Facts Serves
LOW FAT YOGURT MASHED POTATOES
This is one I came up with as a variation of mashed potatoes with sour cream. By substituting fat free or low fat plain yogurt you can reduce the fat in this favourite without compromising on flavour.
Provided by ladyinred
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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.
YOGURT MASHED POTATOES
Provided by Kate Zentall
Categories Microwave Potato Side Vegetarian Quick & Easy Yogurt Wheat/Gluten-Free Curry Bon Appétit Venice California Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
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.
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- Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, boil 15-20 minutes until potatoes are fork tender.
- Drain potatoes and place in a large bowl. Mash thoroughly. Add Greek yogurt, milk, butter or olive oil, salt, and rosemary; mash or stir to combine.
- Serve immediately and enjoy! Alternatively you can make up to 24 hours in advance and reheat prior to serving.
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