Not-Too-Dense Mashed Sweet Potatoes

Name: Not-Too-Dense Mashed Sweet Potatoes
Total time: 30
Yield: 10
Ingredients: 3 lb sweet potato, peeled and cut into large chunks; 2 lb russet potato, peeled and cut into large chunks; cold water; 1 tablespoon kosher salt, plus more to taste; ½ cup unsalted butter, cubed; ½ cup heavy cream; ½ cup whole milk; freshly ground black pepper, to taste; 1 tablespoon fresh chives, chopped, for garnish

Recipe by Pierce Abernathy from tasty.co

Meal 30 Mins.

Ingredients

10 servings

•

3 lb sweet potato, peeled and cut into large chunks
•

2 lb russet potato, peeled and cut into large chunks
•

cold water
•

1 tablespoon kosher salt, plus more to taste
•

½ cup unsalted butter, cubed

•

½ cup heavy cream
•

½ cup whole milk
•

freshly ground black pepper, to taste
•

1 tablespoon fresh chives, chopped, for garnish

Instructions

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.
In a small pot over low heat, bring the butter, cream, and milk to a simmer. Once simmering, remove from the heat.
Pour the cream mixture over the potatoes and mash with a hand masher until smooth. Season to taste with pepper and salt.
Garnish with chives, if desired.
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.
Enjoy!