Creamy Mashed Ginger Yams
This recipe is simple and absolutely deeelicious!
Now, this recipe isn't like your average sweet potato mash. I created this one using the light and sweet Japanese yams. These yams have a redish/ purple colored skin with a white inside that turns golden when cooked. They are absolutely delicious and spiced up with ginger and garlic just siiiiing.
Prep time:10 minutes
Cooking time: 20+ minutes
1 medium Japanese yam, peeled and diced (about 6 in long, not super thin)
2 tbsp butter
1 tsp minced ginger
1 tsp minced garlic
pinch salt + white pepper (use black pepper if you prefer)
Step 1: Boil 3-4 cups water (plus a pinch of salt) in a pot on high
Step 2: Add diced potatoes to boiling water and cook until fork tender, 10-15 minutes
Step 3: Strain water from pot
Step 4: Bring pot with potatoes back to stovetop on low heat
Step 5: Using a potato masher, mash the potatoes until nice and creamy
Step 6: Add the butter, garlic, ginger, salt and pepper
Step 7: Using a large spoon, stir until everything is incorporated (adjust seasoning/ butter as wanted here)
Step 8: Remove from heat, serve and enjoy! :D
Store in the refrigerator for up to 7 days in an airtight container.