Mashed Yams with Ginger and Cardamom

AuthorChef Aliza Green
Prep time
15 minutes
Cooking time
Total time
15 minutes



2 lb
(3 to 5) yams, peeled and cut into large chunks
large potato, peeled and cut into large chunks
2 T
2 T
peeled and grated fresh ginger
4 T
Plugrá European-Style Butter
1⁄2 t
ground cardamom
Kosher salt and freshly ground black pepper to taste


Steam yams and the potato until quite soft (about 20 minutes). Combine the honey, ginger, butter, cardamom, salt, and pepper and heat to steaming. (You can easily do this by placing the ingredients in a glass measure and microwaving about 2 minutes.) Remove the yams and potato from the steamer, reserving the liquid, and transfer to the bowl of a food processor. While still hot, process until relatively smooth. Gradually add the honey mixture and process until absorbed, scraping down the sides of the processor bowl with a rubber spatula so that the whole mixture is smooth. Thin with some of the reserved liquid to make a nice consistency, season with salt and pepper, and serve immediately.

Chef's Note: To reheat, spread into a baking dish, dotted with bits of butter, and then baked at 400 °F until browned and heated thoroughly.