If you’re a foodie, and I guess that you are since you’re reading this, you can sense that this is a killer combo, right? The sweet, earthy, friendly flavors from the sweet potato combined with some fresh tangy ginger and a little bit of green herby rosemary. All nested in with loving care by browned butter. When autumn give you stuff like this, you can’t bad-mouth autumn. You don’t even want to.
I learned this recipe a long time ago, at a cooking class with one of Sweden’s most talented food journalists/bloggers/cooks, Lisa Förare Winbladh. (I gave my husband, then boyfriend, this cooking class as a surprise present. He hates surprises and this was when I still thought I could straighten him up and make him like them. Now, I’ve stopped trying).
What I find so fascinating about this mash (is it, perhaps, a sign of madness to find mash fascinating?) is that these ingredients come together so nicely it’s like they’ve never been separated. They form a new entity. But a very intriguing one. One that will make your guests wonder: What is this? How can it be so yummy? How can a mash, that’s normally so bland-looking, have this a-maze-ing color? Can I make a big batch, cover myself in it and call it a SPA-treatment?
I like this mash a bit on the chunky side because if you mix it too thoroughly the result is actually so fluffy, silken and smooth that, when eating it, it feels like you have an orange cloud dissolving in your mouth. Which is a pretty great sensation I guess, but still, you want your mash to be a solid companion to your meat or fish or salad and not some ephemeral fluff.
- Serves 4
- 3-4 sweet potatoes, depending on size (of the potatoes and your guests)
- 50 g of salted butter
- 2 sprigs of fresh rosemary, plucked
- 3 tbsp of grated fresh ginger
- 1 teaspoon white wine vinegar/balsamico/rice vinegar
- Peel and cut the sweet potatoes into chunks. Boil them in lightly salted water until soft. Pour out the water and let the potato sit in the saucepan.
- Grate the ginger finely. Take out a pan/skillet and brown the butter. When golden put in your grated ginger and your plucked rosemary. Let fry/simmer for another 3-4 minutes. Turn off the heat. Mash your potatoes. Pour in the butter and the teaspoon of vinegar. Stir. If needed add 2-3 tablespoons of water. Season with salt. Serve.