Ingredients:
3 lbs russet baking potatoes
salt
3 tablespoons butter
1 large onions, finely chopped
1 tablespoon minced fresh ginger
1 clove garlic, minced
2 tablespoons curry powder
1/2 cup sour cream
1/2 cup plain low-fat yogurt
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
Peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
Add a big pinch of salt, cover, and bring to a boil over high heat.
Boil until tender when pierced with a fork, 15 to 20 minutes.
Drain and return to the hot pan.
Meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
Add the onion and saute until softened, about 5 minutes.
Add the ginger and garlic and cook for 3 minutes.
Add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
Stir in the curry powder and cook for 3 minutes.
Stir in 2 tablespoons water and remove from the heat.
Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
Beat with a small electric mixer or mash with a potato masher until fluffy.
Serve hot.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.