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)
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