Buttermilk Mashed Sweet Potatoes
November 14, 2012 • Vegetables
I’ve had a bit of a rough time the past week or so. I’m learning that grieving comes in waves and I’m surprised to see myself burst into tears over something seemingly unrelated to my dad passing away in October. And I’m also learning that trying to gain family agreements when everyone is grieving in their own way can be difficult, stressful, and downright exhausting. What to do when you’re feeling like this? Bring on the comfort food!There’s nothing magical or difficult about mashed sweet potatoes, and really the only reason I’m including them in a post is to remind you all that they are not just for Thanksgiving, but make a great side dish any old day of the week. If you get them from an organic CSA farm like I do, they don’t harden over very well and don’t last even in the refrigerator. So I made up a big ol’ batch of these mashed potatoes as soon as I picked them up, then froze them in dinner size portions to pull out later. So guess what I had for lunch yesterday. Yep, these mashed potatoes…and nothing else. Carbohydrates do stimulate endorphin production and I must say I feel better today.
- 1 pound sweet potatoes, peeled and cubed
- Buttermilk, to taste (or substitute milk, half and half, cream or chicken stock)
- Butter, to taste
- Salt and pepper, to taste
- Place potatoes in a stockpot and cover with cold water; bring to a low boil and cook until potatoes are tender, about 15-20 minutes. Drain well and return potatoes to the hot pot. Roughly mash potatoes with a potato masher, then add small amounts of buttermilk and butter, a little at a time, continuing to mash potatoes to incorporate, until you achieve the desired consistency and taste. Season with salt and pepper to taste.