I am making a Southern (U.S.) roasted chicken. Southern chicken calls for yams to be the starch. This is one of those dishes that I try to make differently each time I make it. I am still looking for the perfect mashed yam dish.
Karl’s Mashed Yams III
2 lb. Jewel yams
1/3 cup half and half cream
3 Tbs. butter
2+ tsp. cinnamon, powdered, separate uses
1 tsp. ginger, powdered
½ tsp. white pepper, powdered
Pinch Kosher salt (to taste)
1. Peel and cut the yams into a medium dice (about ¾ inch). Put the yams in a medium pot and cover with water.
2. Bring the yams to a boil. Once the pot is boiling, reduce the heat, cover the pot, and simmer for 20 to 25 minutes, until a knife slides in easily.
3. Put the half and half, butter, cinnamon, ginger, pepper, and cayenne into in a microwave safe cup and, when the yams are cooked, put the cup of cream in the microwave and heat on high for 30 seconds.
Tip: This warms the cream and melts the butter. Depending on your microwave you may need more or less time. You want it hot enough to melt the butter, but you do not want it to boil over.
4. Drain and mash the yams.
Tip: I use a potato ricer to get perfectly smooth mashed potatoes.
5. Whisk in the hot cream mixture and salt. Check the seasoning and add more salt if necessary.
6. Transfer the potatoes to a serving bowl and garnish with a sprinkle of cinnamon.
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