Ginger-Sesame Mashed Potatoes

Serves 8

Chef: Edward Sun of Cafe Sunflower in Atlanta. “When our large extended family gets together for the holidays, meals are a mash-up between traditional Thanksgiving fixings and dishes from our elder Chinese relatives. The fresh ginger and sesame oil in mashed potatoes is a literal translation of merging cultural palates,” says Sun. Sesame oil lends flavor to a simple potato mash. Sprinkle with sesame seeds and green onions, if desired.

• 4 cups Yukon gold potatoes, peeled and quartered (1¾ lb.)
• 1 1-inch-long piece fresh ginger, peeled
• ½ tsp. salt
• ¼ cup plain soymilk
• 1 Tbs. soy margarine
• 1 tsp. pure sesame oil
• 1 pinch nutmeg

1 | Bring potatoes, ginger, salt, and enough water to cover potatoes by 1 inch to a boil in large saucepan. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until potatoes are tender.
2 | Drain, and discard ginger. Return potatoes to pot, and mash with remaining ingredients over medium-low heat 3 to 5 minutes, or until most of liquid has evaporated.