Provided by: Chef Marcus Samuelsson
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)