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These creamy potatoes,
fragrant with ginger and garlic, are a perfect way to give a special twist
to your Thanksgiving table. They also accompany any pork or roast poultry
dish with great aplomb!
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Ingredients
6 tablespoons butter
6 garlic cloves, peeled
2 tablespoon finely chopped fresh ginger
1 1/2 cups heavy cream
4 medium yams or sweet potatoes, peeled and roughly chopped
Salt and freshly ground black pepper
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Directions
1. Heat a small saucepan
over medium heat. Add 1 tablespoon of the butter and swirl to coat the
bottom of the pan. Add the garlic and ginger and sauté, stirring
occasionally until the garlic is brown, 3 to 4 minutes. Add the cream and
reduce by one-third over low heat, about 10 minutes. Keep warm.
2 Meanwhile, combine the yams in a large saucepan with enough water to
cover them completely. Bring to the boil over high heat and cook until the
yams can be pierced easily with the tip of a knife, 20 to 30 minutes.
Drain and transfer to a food processor. Add the cream and process until
well blended. Add the remaining butter, season with salt and pepper, and
puree until smooth. Transfer the potatoes to a bowl, correct the
seasonings, and serve.
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