Recipe Hound

By tammy1365

Ingredients

• 3 lb russets
• 1/2-3/4 c low-sodium chicken broth
• 3 c chopped onions
• 6 garlic cloves
• 2 T ginger
• 2-1/2 t cumin seeds
• 3/4 t red pepper flakes
• 6 T cilantro, divided

Details

Servings 1
Adapted from recipehound.com

Preparation

Step 1

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; reserve pot. Cool potatoes 15 minutes; peel. Return to same pot Add 1/2 cup broth; mash well.

Heat oil in heavy large skillet over high heat. Add onions, garlic, ginger, cumin seeds, and crushed red pepper. Saute until cumin seeds start to crackle and onions begin to brown, about 8 minutes. Add onion mixture and 4 tablespoons cilantro to potatoes. Stir to blend well, adding more broth to moisten if dry. Season potatoes to taste with salt and pepper.