Mashed Potatoes Flavored with Ghee, Green Chili, and Ginger

Author Notes

This version of mashed potatoes is inspired by a recipe from “Earthbound: Navdanya’s Guide to Easy, Organic Cooking,” a precious cookbook I purchased in India. The recipe features three twists on a traditional mashed potato that really amp up the umami experience.

Instead of using milk or cream to add texture to these mashed potatoes, our rich whole-milk yogurt brings an unmistakable tanginess to the party. Instead of butter, we use that sultry golden fat known as ghee, an ancient form of clarified butter. Ghee is made from cultured cream that is churned into butter and then simmered slowly over a flame to bring out the essence of the butterfat. The third twist is the burst of flavor that comes from gently sautéing minced ginger and fiery green chili in ghee until it is just slightly browned, and then sizzling it into our mashed potatoes. With the addition of a good bit of quality sea salt and freshly ground black pepper, this bowl of mashed potatoes is elevated, highly cultured, and ready to feed your craving for flavor. —Andrea Hayley-Sankaran