MASHED SWEET POTATOES WITH SAGE

MASHED SWEET POTATOES WITH SAGE (for four)

 Vegetables, sweet potatoes, mashed sweet potatoes with sage 1  Vegetables, sweet potatoes, mashed sweet potatoes with sage 2

4 tablespoons unsalted butter, cut into 4 pieces, plus four more tablespoons, softened

2 tablespoons heavy cream

1 teaspoon sugar

2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into ¼-inch-thick slices

2 teaspoons fresh sage, chopped

½ teaspoon salt, more to taste

pinch ground black pepper


  1. Combine 4 tablespoons butter, cut into 4 pieces, cream, salt to taste, sugar and sweet potatoes in a 3 to 4-quart saucepan. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with a fork, 35 to 45 minutes.  (You can double the recipe and prepare it in a Dutch oven, but remember that you will need to double the cooking time as well).
  1. Off heat, mash sweet potatoes in saucepan with a potato masher for a chunky consistency, or transfer mixture to a food mill or ricer and process it into a warmed serving bowl for a silky, smooth consistency. Mash together 4 tablespoons softened unsalted butter, 2 teaspoons chopped fresh sage, ½ teaspoon salt and freshly ground black pepper to taste, add it to the potatoes and serve.  (Potatoes may be made 1 day ahead and chilled, covered.  Reheat, covered, in a 350* oven about 30 minutes.)

 

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