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Ginger Mashed Potatoes

Enlivened with fresh ginger, these mashed potatoes are the perfect accompaniment to our Slow-Roasted Five-Spice Pork (see related recipe at left).

Ingredients:

  • 2 lb. Yukon Gold potatoes, peeled and halved
  • 1 Tbs. salt, plus more, to taste
  • 3⁄4 cup half-and-half
  • 2 1⁄2 Tbs. unsalted butter
  • 1 Tbs. finely grated fresh ginger
  • Freshly ground pepper, to taste

Directions:

Put the potatoes and the 1 Tbs. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 10 to 15 minutes. Drain well in a colander.

In a small saucepan over medium heat, gently warm the half-and-half and 1 1¿2 Tbs. of the butter. Set aside.

In a small sauté pan over medium-low heat, melt the remaining 1 Tbs. butter. Add the ginger and cook until soft but not browned, about 2 minutes. Add the ginger to the half-and-half mixture.

Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Gradually add the half-and-half mixture, stirring until the potatoes are smooth and creamy. Season with salt and pepper and transfer to a warmed serving bowl. Serve immediately.
Serves 8 to 10.
Williams-Sonoma Kitchen.