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1
Heat a small saucepan over medium heat.
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2
Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
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3
Add the garlic and ginger and saute, stirring occasionally until the garlic is brown, 3 to 4 minutes.
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4
Add the cream and reduce by one-third over low heat, about 10 minutes.
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5
Keep warm.
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6
Meanwhile, combine the yams in a large saucepan with enough water to cover them completely.
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7
Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20 to 30 minutes.
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8
Drain and transfer to a food processor.
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9
Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth.
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10
Transfer the potatoes to a bowl, correct the seasonings, and serve.
