I find most preparations for sweet potatoes (like the marshmallow-covered casseroles on most Thanksgiving tables) to be overly sugary and rarely eat more than a few bites during the holidays. However, when paired with more savory flavors, sweet potatoes are versatile enough to work into weekly dinners all year long. The rosemary-infused butter and tangy crème fraiche work together to counter balance the sweetness of the potatoes, which yields a complex mash that compliments anything from chicken to fish. Or you might just eat a whole bowl of it to yourself (like my boyfriend did) because it’s just that good.
- Peel and dice 2 large sweet potatoes into bite size pieces.
- Place potatoes in a pot and cover with cold water.
- Cover the pot with a lid and bring to a boil.
- Cook until potatoes are fork tender, about 20-25 minutes.
- Meanwhile, combine 2 sprigs of fresh rosemary about 2 tbsp. butter in a small saucepan and melt over low heat for 5-10 minutes.
- Drain potatoes and place back in the hot pot over low heat.
- Let the potatoes dry for a minute over the heat,* then mash them with the rosemary butter (sprigs removed) and 1/3 c. creme fraiche.**
- Mash potatoes until smooth and season with salt and pepper, adding more butter or creme fraiche as desired.
- Stir in 1/2 tbsp. minced fresh rosemary.
- Divide onto plates and serve.
Serves two - three (side dish)
*This is a crucial step and stops the potatoes from getting too gummy.
**Can substitute with sour cream.
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