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Ginger Mashed Potatoes

Ginger Mashed Potatoes

Enlivened with fresh ginger, these mashed potatoes are the perfect accompaniment to our Caramel Braised Pork.

Prep Time 25 minutes
Cook Time 25 minutes
Servings 10
Serves 8 to 10.

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.