This is one my mother invented. I think I’m going to try the technique on regular mashed potatoes.
Yams or sweet potatoes
2 slices candied ginger for each yam
salt to taste
Peel and slice the yams. Boil them in a pot with enough water to cover the bottom third. bring to boil with a lid on. Drop in the candied ginger and a pinch of salt. Simmer until soft. At my elevation with eighth on an inch slices it took about 20 minutes. Remove from heat. Poor off any excess. I didn’t have any excess left and would have been down to a burn if they had taken any longer, but I had some boil over. Place in food processor. Use the chopping blade. Run in bursts until smooth. Serve I had steam coming out of the top as I worked. It has a buttery, delicate taste.
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