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1. In a 4- to 5-quart Dutch oven cook potatoes in enough boiling, salted water to cover for 25 minutes or until tender. Drain and return to Dutch oven.
2. Add 1/2 cup of the milk and butter. Use a potato masher or electric mixer to combine mixture until smooth. Add orange peel, orange juice,crystallized ginger if using, brown sugar, salt, ground ginger, and pepper; mash until well combined. Stir in enough remaining milk to make desired consistency.
3. Transfer to a serving bowl. Top with pecans.