Wednesday, November 30, 2011
My second cooked dish from my "not going to make it difficult" Thanksgiving meal. Apologies as the photos don't do this dish justice. A trick I've learn over the summer to make mashed potatoes (and similar dishes) is to whip air into it. It gives it that fluffy consistency. So handing a hand mixer really comes in handy. I use evaporated milk instead of the usual milk or cream. It still gave it a nice consistency. Of course some good ol' butter. Luckily, I have an old trusty hand mixer, so combining everything and adding air to make it deliciously fluffy. Mix it for several minutes, not forgetting to season and some salt and pepper. As much as i love the original mashed potato, this is a great alternative. Add some gravy on top, which is totally optional. Yet the taste of the sweet potato a lone is enough to satisfy.
Mashed Sweet Potato
2 extra large sweet potato
6 Tbsp unsalted butter (room temp)
5 oz evaporated milk
4 Tbsp sour cream (optional)
Peel the sweet potatoes and boil them in a pot of water until the potatoes are cook to fork tender. If the sweet potatoes are large, you may cut them in the halve or quarters for faster cooking time.
Using a fork or a masher, mash the potatoes thoroughly. (small bit are okay.)
Using a hand mixer, on a low setting, mix in the evaporated milk until fully incorporated. The cut the butter into pieces and also incorporate them slowly. Season with some salt and pepper. Mix for roughly 5 minutes be sure to scrape the sides of the bowl until a slightly fluffy consistency.