Molasses Mashed Sweet Potatoes

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Molasses Mashed Sweet Potatoes

 

1/2 pound sweet potatoes, peeled and cut into 1-inch rough chunks

1/2 pound Idaho potatoes, peeled and cut into 1-inch rough chunks

2 tablespoons butter

2 tablespoons sour cream

2 tablespoons molasses

1/4 cup half-and-half, divided

salt and black pepper to taste

 

Place both the sweet and Idaho potatoes in a saucepan and cover with cold water.

Add a pinch of salt and bring to a boil. Simmer until tender, drain, and return

to the same saucepan. Place over low heat, cover, and steam for 3 to 5 minutes

(to dry out potatoes).

Pass the potatoes through a food mill or potato ricer or mash by hand. Stir in

the butter, sour cream molasses, and 2 tablespoons half-and-half. Season and set

aside at room temperature. (May be prepared up to 3 or 4 hours ahead. Cool and

cover with plastic film.)

In a pan over medium heat, rewarm the potatoes, adding the remaining 2

tablespoons of half-and-half and stirring often, until hot. Check the seasoning.

Keep warm until ready to serve. Yields 4 servings.