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rachelbruskoff.com | Los Angeles/ Santa Barbara, California 

©2017 by Rachel Bruskoff

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Creamy Mashed Ginger Yams

March 15, 2019

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.


Portions: 2-3

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.



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