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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"It is true that we have exchanged corpulence for starvation, and either one will kill us."
-John Steinbeck, Author

The refrigerator light goes on...

I have been to restaurants where they won’t let you substitute. You know the type of place – the chef won’t let patrons make any changes to their likes or desires. I came up with this variation of the Roasted Garlic Mashed Potatoes because I was having a dinner party and a guest particularly loved ginger. Be flexible. Look for places to be creative.

Ginger Root

The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).

Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.

The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.

Ginger Mashed Potatoes

Servings = 4 | Serving size =1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

These keep well for about 48 hours.

2 quarts	water
1 lb	Yukon Gold potatoes
1 tsp	unsalted butter
1/3 cup	non-fat buttermilk
1/3 cup	2% milk
1/4 tsp	salt
1 Tbsp	fresh ginger

Place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water. Add butter, buttermilk, milk, salt and grated ginger. Mash potatoes until creamy and the ginger is well blended in. I like to leave some chunks. If you like them smooth be careful because over mashing will result in pasty potatoes.

Add ground black pepper to taste.