Rinse the potatoes well and place them in a large pot. Cover with plenty of water. Bring to a boil, then lower to a simmer. Simmer for 50 minutes to an hour until the potatoes are completely tender. (They should have zero resistance when pierced with the tip of a sharp knife.) Drain the potatoes. When cool enough to handle remove the potatoes from their skins (they should peel right off) and transfer the flesh to a large mixing bowl.

Pre-heat your oven to 375 degrees.

Using a hand mixer, whip the potatoes until smooth. Add the orange juice, crème fraiche, brown sugar, molasses, ginger, cinnamon, nutmeg and a pinch of salt, and whip again. (You can also use a stand mixer.) You want things verrrry smooth and fluffy, people. Taste and season with a little more salt if necessary.

Transfer the potatoes to a 9”x13” baking dish and smooth the top. Add the marshmallows in an even layer. Bake for 15-20 minutes until the potatoes are warm and the marshmallows are lightly brown. Serve warm.