Ingredients
4lbssweet potatoes,about 7 small-to-medium, peeled, cut into 1-inch cubes
2tspsalt,divided
⅓cupgreen onion,finely sliced, mostly green parts from 1 bunch
⅓cupfresh flat-leaf parsley,finely chopped
1garlic clove,pressed or minced, small-to-medium size
¼cupsour cream
3tbspbutter,cubed
freshly ground black pepper
1tspextra-virgin olive oil
Preparation
Place the cubed sweet potatoes in a large saucepan or Dutch oven, then add enough water to cover by about 1 inch.
Add 1 teaspoon of the salt, then bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered for 9 to 12 minutes until the potatoes are tender.
Drain well, then return the potatoes to the pot. Mash the sweet potatoes to desired consistency.
Promptly add almost all of the green onion and parsley, reserving a small amount of each for garnish. Add the garlic, thenstir to combine.
Stir in most of the sour cream, all of the butter, and the remaining 1 teaspoon of salt. Season to taste with additional salt and freshly ground black pepper.
Transfer the mashed potatoes to a serving bowl, then swirl the reserved sour cream on top with a spoon.
Sprinkle with the reserved green onion and parsley, drizzle the top lightly with olive oil, then finish with a sprinkle of pepper.
Serve warm, and enjoy!
