Creamed White Sweet Potatoes

• 2 lbs white sweet potatoes
• 1/4 cup butter
• 1/4 cup half-and-half cream (add more for creamier potatoes)
• 1 dash of freshly grated nutmeg
• 2 tablespoons fresh chives, minced (NOT dried)
• salt, to taste
• ground black pepper, to taste

1. Scrub and peel the sweet potatoes. Place in a bowl of salted water to halt oxidation.
2. Cut into large 2" chunks. In large stock pot, place the sweet potatoes and bring water to boil.
3. Cook, covered for 25-30 minutes or until very tender.
4. Drain well and return to the stock pot. Add the remaining ingredients, reserving 2 teaspoons fresh chives for garnish. Mash the mixture with a potato masher and then fluff with a fork.
5. Season with salt and pepper and serve hot. Delightful served alongside curry dishes for balance of flavor and soothing of palate.

white sweet potatoes, butter, cream, nutmeg, fresh chives, salt, ground black pepper

Taken from www.food.com/recipe/creamed-white-sweet-potatoes-153978 (may not work)