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| 4 | To 5 large baking potatoes, peeled, cut into 1-inch cubes |
| 1 1/2 Tasse | Buttermilk or yogurt |
| 1 | To 2 jalapeno peppers, seeded, chopped |
| | salt |
| | pepper ground |
| 1/4 Tasse | butter unsalted |
| 1 | Piece (1-in.) fresh ginger, peeled, minced |
| 2 Esslöffel | cilantro chopped |
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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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