Tuesday, November 22, 2011

Julia's Plain Mashed Sweet Potatoes

This second holiday recipe comes from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin, originally published in 1999. Enjoy!

Julia's Plain Mashed Sweet Potatoes
Serves 6

2 lbs. sweet potatoes
1 teaspoon or more salt
freshly ground white pepper
2 tablespoons or more room temperature butter
half-and-half or heavy cream or milk
a few gratings of fresh ginger, to taste (optional)

1. Preheat the oven to 425 degrees. Meanwhile, scrub the potatoes under running hot water, remove any blemishes, and plunge a small sharp knife down about an inch into each potato in 5 or 6 places, to let out baking steam.
2. Arrange the potatoes a prepared baking pan, in 1 layer. Bake in the lower middle level of the preheated oven for about an hour, or until they are thoroughly tender when squeezed and a knife pierces through them easily. Cut each potato in half lengthwise and then open up to cool.
3. Scrape the flesh into a heavy-bottomed saucepan, and mash with a mixing fork or potato masher. Or put them in your heavy-duty mixer to break out at slow speed with the paddle attachment--careful not to go too fast and turn them gluey. Blend in salt and pepper, and the butter and/or cream or milk. Taste very carefully and correct seasoning, folding in the optional fresh ginger to taste.

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