Mashed Sweet Potatoes With Crème Fraîche And Herbs
- 3 pounds sweet potatoes
- 3 cups whole milk
- 1 cup heavy cream
- 3 sprigs thyme
- 1 bay leaf
- 1 clove garlic, peeled and smashed
- salt
- 3 tablespoons butter
- 3 tablespoons creme fraiche
- 1/4 cup freshly grated parmesan cheese
- freshly ground pepper
- Peel the sweet potatoes and cut them into 1-inch cubes. Put the potatoes in a saucepan with the milk, cream, thyme, bay leaf, garlic clove and a pinch of salt. Bring to a boil over high heat, then lower the heat and simmer for 20 to 25 minutes, until the potatoes are tender when pierced with a knife.
- Drain the potatoes, reserving the cooking liquid, and return them to the saucepan. Mash the potatoes using a potato masher or a ricer. While the potatoes are still warm, stir in the butter, creme fraiche and parmesan cheese. At this point, stir in some of the cooking liquid-a little at a time-until you reach a good consistency. Add more salt and pepper to taste. Cover the potatoes and keep warm until you're ready to serve them. (If you are planning to reheat the potatoes, you can save the rest of the cooking liquid to prevent them from drying out.)
sweet potatoes, milk, heavy cream, thyme, bay leaf, clove garlic, salt, butter, crueme fraueeche, freshly grated parmesan cheese, freshly ground pepper
Taken from food52.com/recipes/2561-mashed-sweet-potatoes-with-creme-fraiche-and-herbs (may not work)