Alu bartha (1)

Alu bartha (1)

Spicy mashed potatoes (cold)

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g floury potatoes
2 tablespoons ghee, melted
60ml lemon juice
1/2 teaspoon salt, or to taste
125ml milk, heated
25g fresh mint leaves, finely chopped
2 spring onions, finely chopped
or 1 small onion, finely chopped

Method

  1. Cook the potatoes in their skins in a saucepan of boiling water until tender. Drain well, then peel and mash. Add the ghee, lemon juice and salt, and mix in just enough hot milk to give a smooth, creamy consistency. Stir through the mint and spring onion.
  2. To serve, pat the mashed potato into a flat shape on a plate, or pile in a bowl. Serve cold or at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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