Indian mashed potatoes

By gwen -
From a cookbook Shannon gave me, Maddhur Jaffrey's Quick & Easy Indian Cooking. As promised, these were quick and easy and also delicious. Yay Shannon!

2 1/4 pounds potatoes, peeled and cut into large chunks (I didn't peel)
3/4 c milk, heated, plus more if needed (I didn't need more)
4-6 T butter, cut into pieces
1 1/4 t salt or to taste
freshly ground black pepper
1 fresh, hot green chile, finely chopped w/o seeds removed
1 t garam masala
a pinch cayenne pepper
1 1/2 t lemon juice

Boil the potatoes with water to cover. When they are tender -- 15 to 20 minutes -- drain and mash with a fork or potato masher. Add the hot milk and butter and beat with a whisk or a fork, adding 1 or 2 T milk if needed for consistency. Add all remaining ingredients and mix well.

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