Ginger Mashed Potatoes
Creamy mashed potatoes with a hint of fresh ginger make a delightful side dish that's perfect for any occasion. The combination of Yukon Gold potatoes, half-and-half, butter, and ginger creates a velvety and flavorful dish that will impress your guests and elevate your meal. Enjoy these creamy mashed potatoes as a comforting and satisfying addition to your table.
— Constant Cookbook
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
Instructions
- 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.
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