Gingered Mashed Yams

We all love the food of Thanksgiving, but sometimes we just need to tweak the classics a bit. Variety is, after all, the spice of life. Here’s a variation of a favorite, by the head chef at Calafia in Palo Alto, California.

Calafia’s Gingered Mashed Yams

Serves 6

1/4 cup sliced, pickled ginger

2 pounds organic yams, peeled and cut into even-sized discs

2 tablespoons unsalted, organic butter

1/2 cup organic, low-fat sour cream

1 teaspoon grated nutmeg or to taste

Salt, pepper

1. Line a stovetop bamboo steamer or similar steamer with the pickled ginger. Add the yams and steam until tender, 10-15 minutes, depending on the size. Drain, and place the yams and ginger into a large bowl. Mash with a potato masher, or pass through a vegetable mill or potato ricer.

2. Add the butter and sour cream. Mix well. Season to taste with the nutmeg, salt and pepper.

— Charlie Ayers, executive chef, Calafia

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