Spicy Asian Mashed Potatoes

[Guest guest]

Spicy Asian Mashed Potatoes

6 servings—egg-free

 

Very simple, very good! These onion-flecked mashed

potatoes are a cut above the usual and make a

fantastic change-of pace-dinner entree.

 

5 large russet or Yukon Gold potatoes (4 1/2 lbs.),

scrubbed

2 Tbs. olive oil

1 large onion, chopped

1 1/2 cups plain low-fat yogurt or soy yogurt

4-oz. can chopped mild green chilies or 1 fresh

jalapeno pepper, seeded and minced

2 Tbs. minced fresh cilantro

1/2 tsp. minced fresh ginger, or to taste

MEAL PLAN: Partner the potatoes with tempeh cutlets.

Saute tempeh slices in a little olive oil and soy

sauce until sizzling and golden. You can also toss up

a mixed green salad for a cooling flavor contrast.

 

1. Pierce potatoes several times with knife, then wrap

in paper towels. Microwave on high until easily

pierced, about 20 to 25 minutes.

 

2. Meanwhile, in small skillet, heat oil over medium

heat. Add onion and cook, stirring occasionally, until

lightly browned, 8 to 10 minutes. Set aside.

 

3. When potatoes are done, cool just enough so that

they can be handled. Peel potatoes, then transfer to

large serving bowl and coarsely mash. Stir in sauteed

onion along with remaining ingredients. Season with

salt to taste and serve.

 

PER serving: 213 CAL; 6 G PROT; 5 G TOTAL FAT (1 SAT.

FAT); 37 G CARB.; 2 MG CHOL; 40 MG SOD.; 2 G FIBER

 

 

 

 

 

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