Ok ha, so firstly, I think mashed potatoes are really hard to photograph. Forgive me that the photos aren’t amazing this time!
Anyhow, many consider sweet potatoes to be a healthier alternative to regular potatoes. So why not try mashing them? Here I’ve provided a base recipe, and then you can add in whatever mix-ins you like to get the precise flavor you’re craving. (I highly recommend adding something extra since the base recipe isn’t bursting with flavor yet!)
MASHED SWEET POTATOES
Makes about 4 servings.
- 4 sweet potatoes
- 1/2 cup milk
- 3 TB butter
- a dash of salt
- Clean the potatoes, but do not remove the skins. Then boil them in a large pot, covered, for about 30 minutes. Basically until you can pierce them with a fork pretty easily.
- Drain the hot water, and peel the potatoes if desired. (The skin should come right off, actually.)
- Cut the potatoes into large chunks and put them back into the pot.
- Time for the milk. I like to heat mine in the microwave first. Pour it into the pot with the potatoes, and then mash the potatoes with a potato masher. (You can also use an electric hand mixer for this, but I find that that makes the potatoes more gluey.)
- Stir in the butter and salt, followed by any additional mix-ins. Serve immediately.
- Note: Embrace leftovers. Mashed potatoes reheat pretty well.
- Another note: You’re looking at about 210 calories per serving. In case you were wondering.
Maybe you want to give your mashed potatoes a little added flavor? Here are some fun mix-in ideas… (Ha, you’re choosing just a few from the list, obviously.)
- plain yogurt or sour cream (instead of milk)
- olive oil (1 TB)
- garlic (2 tsp)
- chopped onion
- bacon pieces
- grated cheese
- parsley, sage, coriander, or thyme
- pepper or cayenne pepper
- half and half (instead of milk)
- cream cheese (2 TB)
- honey (2 TB)
- maple syrup (2 TB)
- brown sugar (1 TB)
- pumpkin puree (1/2 can)
- chopped walnuts (browned with butter and sugar)
- candied coconut flakes
- cinnamon, cardamom, or ginger