Mashed potatoes taste great, but they're very starchy, and in these health-conscious times, starch is a no-no ("No starch for me," said Tom stiffly). Here's a recipe to take some of the guilt off a deliciously salty mashed potato dish.
3-4 Desiree potatoes (the kind you can cook with the skin)
1 tin Cannelini beans (you can use any bean or combination of beans instead)
1 cup hommus (chickpea paste)
1 small cup of green peas
A handful of pine nuts
3 cloves of garlic
1 chilli pepper (Jalapeno)
1 piece of ginger (same overall size as the garlic)
Cooking oil (grapeseed oil is best)
Grind the chilli-garlic-ginger mixture into a paste.
Chop and steam the potatoes in the microwave for 10-15 minutes using a steaming container until well-cooked.
Steam the green peas in the microwave for 3-4 minutes using a steaming container.
Heat 3-4 tablespoons of grapeseed oil, pop mustard seeds into it and wait till they start to crackle.
Add pine nuts and chill-garlic-ginger paste and saute for a few minutes till pine nuts turn light brown. Add the steamed potatoes and stir for a while. Drain the cannelini beans and add to the mix, stirring constantly.
The potatoes and beans should start to get mashed. Add the hommus and keep stirring. Add about a tablespoonful of salt little by little, taking care to ensure that the amount is just right for your taste.
I prefer to let the mixture get somewhat dry and powdery before adding the green peas, but you could add them while the mixture is still "wet" and stop after stirring them in.
Serves 2-4. Will serve as a standalone dish or stand in for a daal.
Oh, and hommus tends to be a wee bit bitter, so I also added a tablespoonful of maple syrup at the end without telling anyone ;-). I know, it's whatever meets my eye...