Total Time
Prep 0 mins
Cook 30 mins

"These creamy potatoes, fragrant with ginger and garlic, are a perfect way to give a special twist to your Thanksgiving table." Recipe courtesy of

Ingredients Nutrition


  1. Heat a small saucepan over medium heat.
  2. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
  3. Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes.
  4. Add the cream and reduce by one-third over low heat, about 10 minutes.
  5. Keep warm.
  6. Meanwhile, combine the yams in a large saucepan with enough water to cover them completely.
  7. Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20 to 30 minutes.
  8. Drain and transfer to a food processor.
  9. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth.
  10. Transfer the potatoes to a bowl, correct the seasonings, and serve.


Most Helpful

I made this as part of our Easter Dinner and it was a big hit. It is a keeper. Thank you for sharing it!

Chef RZ Fan April 09, 2007

My family loves savory yam recipes (rather than sweet) and we LOVED this! The flavors are wonderful together..... nothing overpowers the yams. I used my potato masher rather than a food processor. I'll make yams this way again; thanx!

*Parsley* March 25, 2007

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