Aired November 15, 2007
Extra-virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
3 tablespoons butter
1 tablespoon fresh grated ginger or 2 teaspoons dried ginger
1/2 cup chicken stock or heavy cream (eyeball it)
Preheat oven to 350F.
Place the potatoes on a small baking sheet. Drizzle with a little EVOO and rub them with some salt and freshly ground black pepper before wrapping each potato in foil. Bake 45 minutes to an hour, until tender. When the potatoes have finished baking, remove them from the oven and allow them to cool enough so you can handle them.
When youre able to handle the potatoes, cut them lengthwise. Scoop out the cooked insides using a spoon and roughly chop the skin of the potatoes - it adds great texture and more rustic flavor! Reserve both.
In a large sauce pot over medium heat, melt 3 tablespoons of butter and add in the fresh or dried ginger. Cook for a couple of seconds to bring out more of the flavor before adding in the reserved potatoes. Coat them well in the butter and ginger, and season with salt and freshly ground pepper. Add in the stock or heavy cream, then mash everything together using a potato masher.