Buttery and lightly sweetened, this potato mash is a fun way to switch things up for the holidays. Then again, you can always make it for a weeknight dinner, too!
Ingreadient
- 5 lb. sweet potatoes, peeled and cut into 2-inch pieces
- Salt, plus more to taste
- 3/4 c. salted butter, plus more for serving
- 3/4 c. half-and-half
- 1/4 c. light brown sugar
- 1/4 c. maple syrup
- 1 tsp. cinnamon
- 1/2 tsp. black pepper, plus more to taste
Direction
- Place the potatoes in a large pot and cover with cold water by 1 inch. Season the water lightly with salt. Place the pot over high heat and bring to a boil. Reduce the heat to medium and simmer until the potatoes are fork tender, 15 to 20 minutes. (A fork should slide into the potatoes easily, without the pieces totally falling apart.)
- Drain the potatoes in a large colander. Meanwhile, return the dry pot to the stove. Add the butter, half-and-half, brown sugar, maple syrup, and cinnamon. Cook over medium heat to melt the butter, whisking frequently.
- Add the drained potatoes back to the pot. Reduce the heat to low and mash and mix well to combine. Season with additional salt and pepper. Cover and hold warm for up to 30 minutes.
