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Not-Too-Dense Mashed Sweet Potatoes

by Pierce Abernathy featured in Mashed Potatoes Your Way

Ingredients

for 10 servings

  • 3 lb
    sweet potato, peeled and cut into large chunks (1.3 kg)
  • 2 lb
    russet potato, peeled and cut into large chunks (905 g)
  • cold water
  • 1 tablespoon
    kosher salt, plus more to taste
  • ½ cup
    unsalted butter, cubed (115 g)
  • ½ cup
    heavy cream (120 mL)
  • ½ cup
    whole milk (120 mL)
  • freshly ground black pepper, to taste
  • 1 tablespoon
    fresh chives, chopped, for garnish
    Calories 330
    Fat 17g
    Carbs 43g
    Fiber 5g
    Sugar 9g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Add the sweet potatoes and potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and transfer the potatoes to a large bowl. Set aside.
  2. In a small pot over low heat, bring the butter, cream, and milk to a simmer. Once simmering, remove from the heat.
  3. Pour the cream mixture over the potatoes and mash with a hand masher until smooth. Season to taste with pepper and salt.
  4. Garnish with chives, if desired.
  5. Note: Russet potatoes gives these a lighter texture compared your typical sweet potato mash, but you can swap them out with two additional pounds of sweet potatoes if you’d prefer to keep it classic.
  6. Enjoy!
 

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