2poundssweet potatoespeeled and cut into 1-inch cubes
1 ½teaspoonssaltor to taste (divided)
1garlic clovesmall in size, halved
2tablespoonsheavy cream
2tablespoonsunsalted butter
¼teaspoonground black pepperor to taste
Instructions
Rinse, dry, peel (optional), and dice the sweet potatoes.
2 pounds sweet potatoes
Place the sweet potatoes and garlic in a large pot, and cover them with water by about 1 inch. Add 1 teaspoon of salt, and bring the water to a boil. Reduce the heat to a simmer, and cook until the potatoes are fork tender, about 10 to 12 minutes.
1 garlic clove
Drain off the water, and return the potatoes to the pot. Add the heavy cream, butter, remaining salt, and pepper.
2 tablespoons heavy cream, 2 tablespoons unsalted butter, ¼ teaspoon ground black pepper
Use a potato masher to mash the potatoes to your desired consistency.
Garnish with fresh parsley if desired. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about ½ cup of the mashed sweet potatoes. Actual calories will vary.*For more information and tips, please refer to the post.