Mashed Sweet Potatoes with Ginger, Cardamom, and Honey Recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds sweet potatoes
• 8 ounces russet potatoes
• 4 tablespoons unsalted butter (1/2 stick)
• 1/4 cup peeled, finely grated fresh ginger (from about a 6-inch piece)
• 2 tablespoons honey
• 1 teaspoon ground cardamom
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the sweet potatoes and russet potatoes and cut them into even 1-inch (2.5 cm) chunks. Put them in a large pot, cover with cold water, and add 1 teaspoon kosher salt.

2. Bring to a boil over high heat, then reduce to a steady simmer and cook 18 to 20 minutes, until a knife slides easily through the largest piece.

3. While the potatoes cook, melt the butter in a small saucepan over low heat. Add the grated ginger and ground cardamom and stir 2 to 3 minutes, until fragrant. Remove from the heat.

4. Drain the potatoes well in a colander, then return them to the dry pot and let them sit 1 minute to steam off excess moisture.

5. Mash the potatoes until smooth. Stir in the ginger butter and the honey until evenly combined.

6. Season with freshly ground black pepper and more kosher salt to taste, then serve warm.