mashed sweet potatoes

Holly Nilsson presents mashed sweet potatoes as a simple side with a creamy texture, buttery flavour and natural sweetness. This account selects her boiled preparation and the half-and-half option.

Peeled sweet potatoes are diced and boiled in salted water until tender. They drain thoroughly and stand briefly in the strainer to let residual water evaporate.

Supplied butter joins the cooked potatoes, which are mashed with a hand masher. The selected warmed half-and-half is added gradually to reach the desired consistency; the full listed amount need not be used.

Salt and black pepper season the mash, which is explicitly served hot. The selected optional finish is cinnamon, with the author’s separate suggestion of extra serving butter.

The author distinguishes the masher’s more rustic consistency from the smoother mixer or blender alternatives. Brown sugar, other sweet or savoury additions and baking the potatoes instead of boiling are separate choices.