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
This easy side dish can be served next to holiday turkey or with a weeknight meatloaf. Steam sweet and russet potatoes until tender, then mash in lots of spicy fresh ginger, butter, honey, and cardamom.
Adapted from "Field Guide to Herbs & Spices" by Aliza Green
1Fill a large pot with 1 inch of water and bring it to a boil over high heat. Set a steamer basket inside and reduce the heat to low so the water is simmering.
2Peel and cut the sweet and russet potatoes into large dice. Place them in the steamer, cover with a tightfitting lid, and steam until fork-tender, about 20 minutes. Meanwhile, place the remaining measured ingredients in a small saucepan over low heat, season with pepper, and stir until the butter and honey have melted. Remove from the heat and set aside.
3When the potatoes are ready, transfer them to a large bowl, drizzle with the butter mixture, and mash with a potato masher to the desired consistency. Taste and season with salt and pepper as needed.
Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source—her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish. (Click here for Margo's mashed potatoes recipe.)