Mashed Sweet Potatoes

5 cups sweet potatoes, peeled, quartered
1/2 teaspoon salt
6 tablespoons heavy cream, hot
1/4 cup butter, softened

  1. Cover the sweet potatoes with water and season with salt. Bring to a boil, reduce the heat and simmer until fork-tender, approx 25 minutes.
  2. Drain sweet potatoes and let the steam escape. Put them through a food mill.
  3. Add cream and butter. Mix and correct seasoning.
chef's tip: can finish with pumpkin pie spice for a spicy finish

chef: Good color, could use more salt

Personal/Team: agreed they could have used more salt, but texture was nice and they did go well with the rest of the meal (turkey, turnips, stuffing, cranberry sauce).

Lesson Learned:
When making mashed potatoes for service, make a large batch, then portion out and wrap in plastic wrap, then put potato and wrap in piping bag and pipe, this will keep the bag clean and make portions more consistent. Heating one portion of potatoes will be quick.