Ginger Mashed Yukon Gold Potatoes

Here’s the bold craveable flavor combination of olive oil-sautéed garlic, aromatic fresh ginger and crushed red pepper flakes added to mashed Yukon gold potatoes for this new fall take on a comfort food classic.

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Ginger Mashed Yukon Gold Potatoes

Course:

Side Dish

Cuisine:

American

Yield:

10 Servings

Time:

Prep Time: 15 minutes, Cook Time: 20 minutes

INGREDIENTS:

4 pounds Yukon Gold Potatoes, peeled
¾ cup milk, warm
6 tablespoons butter, divided
2 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons minced fresh gingerroot
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons chopped green onions
1 tablespoon chopped fresh parsley

DIRECTIONS:

Bring a pot of water to a boil over high heat; add potatoes, reduce heat to medium-low and cook potatoes until tender (about 15 minutes). Drain immediately.
Over a large bowl, press drained potatoes through a potato ricer; add milk and 4 tablespoons butter to bowl. Stir until smooth and creamy.
Using a mortar and pestle, mash garlic, ginger and salt to a paste-like consistency. Heat olive oil and 2 tablespoons butter in a small skillet. Add garlic-ginger paste, black pepper and red pepper flakes. Heat over medium-low heat for 1 minute, or until garlic-ginger mixture is soft and fragrant (not browned). Remove from heat; add green onions and parsley.
Stir mixture into mashed potatoes. Taste and adjust seasonings. Serve warm.