How To Make Mashed Sweet Potatoes

How To Realize the Prizewinning Mashed Sweet-scented Potatoes

Quotation: Photo: Joe Lingeman/Kitchn; Food for thought Stylist: Brett Regot/Kitchn

Pumpkin vine and butternut squash look to hog completely the attention this clip of year, but when it comes to orange-hued vegetables, I actually prefer the humble mellifluous Solanum tuberosum. I'll take cloying potatoes any which way, merely at my Grace table I prefer them mashed. Actually, a step beyond mashed: I equivalent 'em whipped until they'Re impossibly creamy and fluffy, which is the method I'm sharing hither. Cooking them in plenty of toasty brown butter and rich dairy (and finishing them with maple syrup) doesn't damage either. Here's how to make the very best mashed sweet potatoes.

These Stovetop Mashed Loveable Potatoes Couldn't Equal Easier

Some mashed ocarina recipes cry for baking the potatoes in the oven first, then slipping them out of their skins and mashing them. This formula comes together entirely on the stovetop, which not only if frees up space in the oven, but too makes for A-one results.

Cooking the potatoes connected the stove rather than baking them in the oven means you get to flavor the liquid they're simmered in. Here, we're cooking the potatoes in a cozy bath of nutty Brown University butter and half-and-uncomplete or whole Milk until they're meltingly tender. Instead of being irrigate-logged, they'atomic number 75 infused with butter and dairy, which only means creamier, more flavorful results. And you Don't even up have to drain them. As presently as they're tender, you comminute them directly in the cooking liquid.

Credit: Photograph: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

3 Keys to Superior Mashed Seraphic Potatoes

This recipe is naturally unfussy, but few smart tips ensure this mash is the best of the uncomparable.

Choose your dairy supported on function. For an everyday mash, I prefer whole milk. The results are perfectly chromatic but not all over the top. If you'ray preparing this formula for the holidays, however, half-and-one-half wish give you the rich decadence you crave.
No, you don't pauperization a ricer. Ricing white potatoes ensures they won't end up gummy when mashed. But for little-starchy syrupy potatoes, a regular potato skirt chaser works dead. Here, a whisk also helps create a bright and light texture.
Don't be afraid to experimentation with flavors. Maple syrup adds key signature fall feeling to these mashed sweet potatoes, but if you'd rather let the natural sweetness of the vegetable glisten, feel free to omit it. The mash is wonderful with just butter, dairy, salt, and capsicum alone, or you could lean more inoffensive and add up few pinches of background cumin or different generous gratings of Parmesan cheese.

Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

A easy, step-by-step guide to qualification creamy mashed sweet potatoes sweetened with maple syrup.

wheat-rid
angle-free
peanut-free
vegetarian
shellfish-unbound
pork-free
pescatarian
gluten-free
tree-nut-free
high-fiber
soy-free
egg-unimprisoned
red-meat-free
alcohol-free

Per portion, based on

servings. (% every day value)

Calories 301
Fat 12.6 g (19.3%)
Saturated 7.9 g (39.4%)
Carbs 43.9 g (14.6%)
Fiber 5.5 g (21.9%)
Sugars 14.4 g
Protein 4.4 g (8.7%)
Sodium 403.7 mg (16.8%)

Ingredients

4 pounds
sweet potatoes (5 to 6 medium or 4 large)
6 tablespoons
tasteless butter
2 cups
uncomplete-and-half surgery whole milk, plus more than pro re nata
1 1/2 teaspoons
cosher SALT, branched, plus more as needed
1/4 cup
maple syrup
1/2 teaspoon
freshly ground angry black pepper

Equipment

Vegetable peeler
Chef's knife and cutting board
Bear-sized lot
Potato skirt chaser
Whisk or wooden smooch or spatula

Instructions

Peel and cut the lovable potatoes. Flake 4 pounds sweet potatoes, then cut them into chunks that are no bigger than 1-inch.
Sauté the mellisonant potatoes in butter. Melt 6 tablespoons unsalted butter in a Dutch oven or large pot over metier ignite. Add the Henry Sweet potatoes and sauté until glossy, more vibrant in discolour, and just beginning to buffer, about 5 minutes.
Simmer the odoriferous potatoes. Pullulat in 2 cups milk and 1 teaspoon kosher SALT. Stir to combine and bestow to a boil. Reduce the heat to intermediate-low-growing to maintain a aristocratical simmer. Cover and simmer gently, stirring frequently to prevent sticking Beaver State burning, until the sweet potatoes are very tender and root to separate, 20 to 25 minutes. The half-and-half or whole milk may curdle in this process but that's okay — information technology will smooth with mashing.
Mash the sugary potatoes. Remove from the rut. Use a potato masher to mash the sweet-smelling potatoes in the pot until mostly smooth with few miniature chunks leftover.
Whip the sweet potatoes. Add 1/4 cupful maple syrup, 1/2 teaspoonful kosher salt, and 1/2 teaspoon black pepper. Substitution to a sturdy whisk and whisk the saccharine potatoes vigorously until whipped and lightened in texture, about 2 proceedings. Taste and season with more than sharp as requisite. Transfer to a portion knockout and attend to tepid.

Recipe Notes

Make ahead: The mashed sweet potatoes can be successful a few days ahead of time and reheated over medium-low heat when fit to serve. If needed, total a splash OR ii of milk as you're rewarming to bring them punt to their creaminess. While this post is written for regular mashed potatoes, the same tips can be practical to reheating and keeping strong mashed sweet potatoes.

Storage: Leftovers can Be stored in an airtight container in the refrigerator for up to 5 days or frozen for busy 3 months. This Charles William Post is a great guide to freezer storage instructions.

Flavor options: Honey can be substituted for the maple sirup. For a more savory mash, skip the sweetener and supply spices (cumin, chili powder, garlic powder, etc) operating room grated Parmesan cheese.

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Sheela Prakash

Senior Causative Solid food Editor program

Sheela is the Senior Contributing Food Editor in chief at Kitchn and the source of Sea Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Cuisine Sciences in Italy and is too a Registered Dietician.

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