MASHED SWEET POTATOES WITH SAGE (for four)
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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
- 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).
- 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.)