Ingredients

8 tablespoons unsalted butter
3 shallots, sliced
4 garlic cloves
1 3-inch piece ginger, peeled
2 cinnamon sticks
2 teaspoons brown sugar
2 pounds Yukon-gold potatoes, peeled and cut into 2-inch cubes
1 2-pound pumpkin, peeled, seeded, and cut into 2-inch cubes
2 cups chicken stock
2 cups milk
Pinch of ground nutmeg
1 teaspoon salt
2 chives, minced

Instructions

Melt the butter in a large deep pot set over medium heat. Add the shallots, garlic, ginger, cinnamon sticks, and brown sugar, and cook, stirring constantly, until the sugar melts, about 3 minutes. Add the potatoes, pumpkin, chicken stock, and milk, and bring to a boil. Reduce the heat, and simmer until the potatoes and pumpkin are tender, 25 to 30 minutes.

Drain the potatoes and pumpkin, reserving 1 cup of the cooking liquid. Discard the ginger and cinnamon sticks.

Transfer the potatoes and pumpkin to a bowl, and mash with a fork. Stir in the nutmeg and salt, and 2 to 3 tablespoons of reserved cooking liquid as needed to achieve an even, creamy consistency. Transfer to a serving bowl and sprinkle with chives before serving.

(Published 2007)