Whipped sweet potatoes is a perfect side dish for a baked ham holiday meal. If you lighten up the butter and cream you can enjoy this dish throughout the year to perk up a simple pork chop dinner or add a little flour and egg to turn out potato pancakes for a nice snack.

10 medium sweet potatoes
3/4 cup butter
2 teaspoons salt
1 teaspoon pepper, freshly cracked and finely ground
1/2 cup heavy whipping cream

Scrub the potatoes and place them in a lidded Dutch oven. Fill the Dutch oven with cold water, 1-inch above the potatoes. Place the Dutch oven over high heat and bring to a boil; reduce the heat to maintain a low boil and cook until the potatoes are fork tender. Begin checking for doneness at about 25 minutes.

Drain the potatoes and return to the still-warm Dutch oven. If you prefer peeled potatoes, cool briefly and remove the peels while the potatoes are still warm. Mash the potatoes by hand or use a mixer to whip the potatoes until they’re fluffy. Do not add the butter and cream at this stage. Whip the potatoes alone. If the butter and cream are added before the potatoes are whipped there’s a very good chance the potatoes will become stringy before they become fluffy. This applies to white potatoes as well.

Add the salt, pepper, 1/2 cup of the butter and heavy cream to the hot potatoes and blend by hand until thoroughly combined.

Turn the potatoes into a warmed serving bowl and push the remaining 1/4 cup butter into the center.

Yield: 6 – 8 servings

Tip: I measure the cream and 1/2 cup of the butter into a large coffee mug and park it near the Dutch oven while the potatoes boil. By the time the potatoes are finished, the butter is melted and the cream is warmed, which helps keep the potatoes piping hot through processing.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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