Mashed Sweet Potatoes with Herb Cream and Chives
Who doesn’t love mashed potatoes? I grew up as a meat and potatoes guy, so when I was asked to make mashed potatoes for Thanksgiving how could I say no. I was given this Williams & Sonoma recipe which only called for russet potatoes but I adapted it by splitting it with half yams (sweet potatoes work great to). In the last two years I have been slowly convincing my family to make the switch from russet to sweet potatoes and yams for their superior health benefits. Sweet potatoes and yams are high in fiber, Vitamin A, potassium and other antioxidants while tasting better (IMO). My family really liked this recipe with the addition of the yams giving it a slightly sweeter taste.
Source: adapted from Williams & Sonoma
- 1 lb yams or sweet potatoes
- 1 lb russet potatoes
- 2 tbsp Chives chopped
- Pepper to taste
- 3/4 cup Cream
- 1 Shallot thinly sliced
- 1 small Thyme sprig
- 1 small Rosemary sprig
- 1 Bay leaf
- 1/2 tsp Peppercorns
- 1/2 tsp Garlic minced
- 4 tbsp Butter diced
Skin each of the potatoes, then cut them into 2 inch pieces and place them into a pot. Fill the pot with water until 2-3 inches of water are covering the potatoes and add a liberal amount of salt. Bring the water to a boil, reduce to medium low and cook for about 15 minutes or until tender. Put the potatoes in a colander to drain water and then return them to the pot. Mash the potatoes.
While the potatoes are cooking add the cream, butter, rosemary, thyme, garlic, bay leaf, peppercorns and shallot to a small saucepan. Bring to a simmer on medium high, once the cream starts to simmer reduce to medium and cook for about 10 minutes.
Add the cream and chopped chives to the mashed potatoes in small doses and stir continuously until there is no more cream and the potatoes are smooth and creamy. Transfer the potatoes to a serving bowl and enjoy.