Sweet potatoes present certain advantages over regular potatoes when it comes to mashing: They contain more moisture, less starch, and smaller starch granules, so they cook up smooth and creamy. The only problem is that their looser structure absorbs more moisture during a boil, waterlogging the potatoes and diluting their flavor. We cooked the potatoes twice to counteract that dilution.
After boiling, we placed the potato pieces in a pot and stirred them over medium heat for about 7 minutes. This drove off 12 percent of the potatoes’ weight and made them taste intensely earthy-sweet. Because the flavor was so complex, we needed only to add salt and a few tablespoons of butter to complete the dish.
Best Mashed Sweet Potatoes
Serves 4 to 6- 2 pounds sweet potatoes, halved lengthwise, and sliced 1/4 inch thick
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/4 teaspoon table salt