Place peeled and chopped potatoes in a saucepan and cover with water. Bring to a boil, and season with a tablespoon of salt.
Stir well to dissolve, then add the prepared potatoes. Boil for 15 minutes, or until the potatoes are well cooked and fall-apart tender.
While the potatoes cook, heat ghee in a small skillet on medium-low heat. Add minced ginger and green chili, and sauté until nicely browned. Turn off the heat and set aside.
Drain the water from the potatoes using a colander or sieve, then transfer the potatoes back into the cooking pot. Mash well with a potato masher. Add yogurt, salt, pepper, and most of the seasoned ghee. Stir well, taste, and adjust for salt.
Transfer mashed potatoes to a serving dish and drizzle with remaining seasoned ghee.
If you do not have ghee, substitute with a mixture of half butter and half vegetable oil. Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. Ghee is generally safe for people with lactose intolerance. It has a high smoke point of 485 degrees Fahrenheit and it is shelf stable at room temperature. Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.If ginger is not your thing, you could swap it for garlic, and it would taste absolutely amazing as well.MAKE THIS VEGAN!Substitute ghee with coconut oil or vegan butter. Substitute whole milk yogurt with plant-based yogurt. This recipe is inspired by “Earthbound,” Navdanya’s Guide to Easy, Organic Cooking”