- Elegant Baked Potatoes
- Garden Fresh PEI Potato Salad
- Italian Potato Salad
- PEI Potato Gallets (Pancakes)
- PEI Potato Scones
- PEI Potato Stir-Fry
- Perfect PEI Mashed Potatoes Eight Ways
- Potato Pavé
- Potato-Vegetable Soup
- Stuffed Baked PEI Potatoes (with PEI Lobster)
- Creamy Potato Mappas (PEI Potato in coconut milk and gentle spices, Kerala style)
- Yukon Gold Potato and Bacon Soup
Creamy Potato Mappas (PEI Potato in coconut milk and gentle spices, Kerala style)
3 medium PEI potatoes
1 medium Vidalia or white onion
1 tablespoon olive /coconut oil
1 teaspoon finely grated fresh ginger root
1 green chilli/Jalapeño pepper
2 cans coconut milk
1/4 cup water
Salt to taste
10 fresh Basil/Indian curry leaves
1. Peel, wash and cut potatoes into chunks. Grate fresh ginger. Finally dice onion
2. Heat oil, medium high, in a heavy bottom, non-stick fry pan. Add grated ginger, minced chilli, and the diced onions and sauté. Add salt. Turn the heat down to medium. Keep on stirring, till the onion pieces are translucent (avoid burning) about 5 minutes.
3. Add potato chunks, and stir to coat the onion mixture. Cook another 5 minutes, add water, increase heat to medium high till the mixture boils. Turn down heat, stir often and check potato pieces for doneness.
4. Add coconut milk, turn down temp to low and simmer for 30 minutes. Using the spatula, mash a couple of pieces of potato to thicken the sauce. Turn off heat. Add the basil/curry leaves (leave a few for garnish) and stir.
5. Optional, add pinch of cardamom powder or freshly ground black pepper).
6. Garnish with the remaining leaves and serve.
7. This is excellent as a soup, or as side dish with rice, bread, etc.