Not Too Dense Mashed Sweet Potatoes Recipe By Tasty Recipes

NOT-TOO-DENSE MASHED SWEET POTATOES RECIPE BY TASTY

Steps:

• Add the sweet potatoes and potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and transfer the potatoes to a large bowl. Set aside.
• In a small pot over low heat, bring the butter, cream, and milk to a simmer. Once simmering, remove from the heat.
• Pour the cream mixture over the potatoes and mash with a hand masher until smooth. Season to taste with pepper and salt.
• Garnish with chives, if desired.
• Note: Russet potatoes gives these a lighter texture compared your typical sweet potato mash, but you can swap them out with two additional pounds of sweet potatoes if you'd prefer to keep it classic.
• Enjoy!

GARLIC MASHED SWEET POTATOES RECIPE BY TASTY

Steps:

• Add potatoes to a large pot of salted water. Place over medium/high heat and bring to a boil. Cook until fork tender, about 15-20 minutes.
• Drain, peel, and mash potatoes until they reach a smooth consistency.
• Add remaining ingredients to mash and mix to incorporate.
• Enjoy!

STEVE'S (NOT MASHED) SWEET POTATOES

Steps:

• Peel and slice sweet potatoes into sticks about 1 inch thick (like fat french fries).
• Place in a large pot and add water until barely covered.
• Add orange, sugar, and seasonings to taste.
• Cook until crisp-tender: bring to a boil, reduce heat, boil gently for 5 to 8 minutes. (Nothing mushy here. There should still be some resistence in the bite.).
• Serve in syrup (cooking liquid). It's so pretty with the orange slices floating in it.

NOT TOO SWEET SWEET POTATOES

Steps:

• Heat oven to 350°F.
• Peel sweet potatoes and chop into one inch cubes.
• Melt butter and honey together in the microwave or on the stovetop.
• Stir spices, salt and lemon juice into butter mixture.
• Place sweet potatoes in a casserole dish.
• Pour butter mixture over sweet potatoes and stir to coat well.
• Bake for about 1 hour, until sweet potatoes are soft. Stirring occasionally.
• Once sweet potatoes are done, sprinkle almonds over the top before serving.

CLASSIC MASHED POTATOES RECIPE BY TASTY

Steps:

• Thinly slice the potatoes with a mandoline or sharp knife.
• Transfer the potatoes to a large pot of cold water, along with the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-12 minutes.
• Drain the potatoes and press through a potato ricer into a large bowl.
• Slowly stir in the sour cream and melted butter. Season with more salt to taste.
• Enjoy!

CREAMIEST MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
• Dice the potatoes into 1-inch (2-cm) cubes.
• Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
• Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
• Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the melted butter and stir to incorporate, then season with salt to taste.
• In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
• Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
• Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
• Serve warm.
• Enjoy!

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!