Mashed Boniatos with Ginger and Coconut

Instructions

1. In a medium-sized stockpot, add boniatos, a generous pinch of salt, and enough cold water to cover by at least 1 to 2 inches. Bring to a boil, cover and simmer for 10 to 15 minutes or until boniatos are very tender when poked with a toothpick.
2. Drain all water from the pot. Working in batches, pass boniatos through a potato ricer (or a potato masher) until smooth then return them to the same pot.
3. Set a small non-stick sauté pan over medium heat, add oil. Once hot, add garlic and ginger and stir-fry for 2 to 4 minutes or until mixture just starts to turn a light tan color. Remove from heat.
4. In a blender, add coconut cream and garlic/ginger mix. Blend until smooth then season to taste.
5. Stir fry garlic and ginger for 2 to 4 minutes or until mixture just starts to turn a light tan color, remove from heat.
6. Add coconut mixture to mashed boniatos and stir over medium heat until potatoes come back up to temperature.
7. In a blender add coconut cream and garlic/ginger mix. Blend until smooth, mixture will be thick.
8. Season to taste and garnish with fresh cilantro and chives.