Firstly, scrub the potatoes clean if dirty and rinse them under running water. Remove and discard any sprouting areas. Secondly boil the potatoes until they are soft and can be mashed. I pressure cooked them, by placing them on a trivet in the instant pot with 2 cups of water for 10 minutes high pressure. Also, I let the pressure release naturally. You can also use a stove top pressure cooker or boil them in a pot on the stove. They need to be tender so that you can peel and mash them easily.
Rinse and chop the serrano peppers and cilantro finely.
Once you peel the potatoes, place them in a bowl. Then use a potato masher or the back of a spoon to mash them. Additionally, make sure there are no lumps. Further add in chopped serrano peppers, red chili powder, garam masala, ground cumin, dried mango powder, cilantro leaves and salt. Furthermore, mix well.
When you are ready to air fry, aggressively butter one side of each slice of bread with softened butter. Construct your toast by dividing the potato mix on all the 7 bread slices. Top with cheddar cheese evenly.