A classic holiday dish gets new flavor from the nutty richness of ghee, or clarified butter, an Ayurvedic staple. This mild dairy-based dish is best for balancing out pitta types. Vatas and kaphas can enjoy in moderation.
- 1 lb Yukon Gold potatoes, peeled and quartered
- 3⁄4 cup whole milk 1⁄4 cup ghee
- 1 tsp salt
- 1⁄2 tsp black pepper
Heat a large stockpot filled halfway with salted water over high heat. Add potatoes and bring to a boil. Reduce heat, and simmer until fork-tender, 15 minutes. Drain and set aside in a bowl.
In the same pot over low heat, combine remaining ingredients. Bring to a simmer and immediately remove from heat. Add potatoes and mash until almost smooth, but still slightly chunky.
- Serving Size: 8
- Calories: 122
- Carbohydrate Content: 11 g
- Fat Content: 8 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Saturated Fat Content: 5 g