Savory Mashed Sweet Potatoes
Place the cubed sweet potatoes in a large saucepan and add enough water to cover by about 1″. Add 1/2 teaspoon of the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.
Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.
Promptly add almost all of the green onion and parsley, reserving a small amount of each for garnish. Add the garlic, and stir to combine. Then stir in most of the sour cream (saving some for garnish), add butter, and the remaining 1/2 teaspoon salt and freshly ground black pepper.
Place mashed potatoes into a serving bowl and top with remaining sour cream. Sprinkle with the rremaining green onion and parsley, lightly with olive oil, and finish with a touch of pepper.
4 pounds sweet potatoes, cut into 1″ cubes
1 teaspoons salt, divided
⅓ cup finely sliced green onion
⅓ cup finely chopped fresh parsley
1 small-to-medium garlic clove, pressed or minced
¼ cup sour cream
3 tablespoons butter, cubed
Freshly ground black pepper
1 teaspoon extra-virgin olive oil