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.