Ginger-Sesame Mashed Potatoes

These were in last month's issue (and are on the website.) I liked them, they were a little on the dry side*. The only substitution I made was cashew milk for soy milk, as that is what I had on hand. You boil the ginger root with the potatoes, then discard. I did not find they had a strong ginger flavor; meanwhile that little bit of sesame oil definitely made its presence known.

*Belatedly, I Googled tips for cooking mashed potatoes and found some tips from Bon Appetit. But Vanessa, you say, I would like these tips too! Voila:

http://www.bonappetit.com/test-kitchen/common-mistakes/article/9-mashed-potato-mistakes