Mashed Sweet Potatoes

Cutting the potatoes into small cubes before boiling prevents them from becoming waterlogged and results in a fluffier finish to this easy side dish.



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Ingredients
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    4   pounds 
    sweet potatoes or white potatoes, peeled and cut into 1/2-inch cubes (about 10 cups)
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    1/4  cup 
    butter or margarine
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    1/3  cup 
    dairy sour cream
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    1/4  cup 
    milk
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    freshly ground black pepper
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    Butter or margarine (optional)

Directions
1.
In a 4-quart Dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan.
2.
Add the butter to the hot Dutch oven and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. Makes 8 to 10 servings.
Make Ahead Tip
  • Prepare potatoes through Step 2 but do not heat through. Transfer to a 2-1/2- to 3-quart casserole. Cover and chill for up to 24 hours. Before serving, preheat oven to 325F. Bake, covered, in the preheated oven for 55 to 60 minutes or until heated through.
Variation
  • Maple Mashed Sweet Potatoes: Prepare as above. Before serving, drizzle 1/4 cup maple syrup over potatoes and sprinkle with 1/4 cup chopped hazelnuts or almonds, toasted.
Nutrition information
Per Serving: cal. (kcal) 267, Fat, total (g) 8, chol. (mg) 19, sat. fat (g) 5, carb. (g) 46, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 7, pro. (g) 4, vit. A (IU) 26822, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 312, Potassium (mg) 714, calcium (mg) 91, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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