Zesty Mashed Potatoes

-Recipe from Yamuna mataji

         Mature potatoes –large russets or Idahos, mealy and dry-fleshed, are ideal for mashing. Bake or boil them, mash them while hot, and season, allowing a little “heat” from the green chilies. I sometimes imitate ash-baked flavor by adding a sprinkle of smoked salt rather than using all sea salt. This is a good place to introduce Ginger Ghee or flavored butters.

Preparation time: (after assembling ingredients): a few minutes
Serves: 4

5-6 mature baking potatoes (about 2 pounds/1 kg)
        Freshly ash-or oven-baked, or freshly boiled or steamed potatoes
3-4 table spoons (45-60 ml) seasoned or plain butter or ghee
1 teaspoon (5 ml) salt
1/8 teaspoon (0.5 ml) freshly ground pepper
1-2 seeded and minced hot green chilies
3 table spoons (45 ml) scalded cream or milk
Fresh parsley or coriander sprigs for garnishing

1.    Cut the warm baked potatoes and scoop out the pulp, or peel the skins from boiled or steamed potatoes. Mash with a potato masher or force through a food mill or potato ricer. Add the remaining ingredients and whisk with a fork until creamy and blended. Serve immediately or keep warm in a double boiler.