WE ARE AT T-MINUS 6 DAYS UNTIL THANKSGIVING!
SOUND THE ALARM!
BREAK OUT THE GRAVY!
Sorry about that. This is sort of my version of the Olympics and I plan to stuff myself silly this year.
Will I regret the abominable amount of food I will consume that day?
Will I wish I had skipped the bacon brussels sprouts or that second helping of Mashed Potatoes?
Go hard or go home, people. Unless of course, you are going hard at home, in which case…
eat all the food. It’s one day out of the year, and I’ll be too full of stuffing to be filled with regret.
I’m almost at the end of my Turkey Day-related posts, but I couldn’t leave you this week without another mashed potato recipe.
Though traditional mashed potatoes are a must, I find that people are sometimes overwhelmed/uninterested in the sweet potato side dish.
I blame whoever came up with the idea of covering sweet potatoes in freaking marshmallows and calling it a side dish instead of dessert.
No, today I bring you a simple, savory, utterly dreamy mashed sweet potato dish to wow your guests with next Thursday.
Sweet potatoes and shallots are roasted in a mixture of salt, pepper, paprika and olive oil before being mashed to creamy perfection with oodles of brown butter and a splash (or two) of heavy cream.
Now, doesn’t that sound better than marshmallows for dinner?
Unless you’re having a s’mores night, there’s no reason they should be topping my potatoes.
Get out of here marshmallows: stop cheating on hot chocolate and stay out of my dinner!
Disclaimer: marshmallows are my jam, but they need to be covered in chocolate, made from scratch, or floating in a cozy, warm beverage. That is all.
But back to the show; shallots and sweet potatoes are the perfect combo for a savory Thanksgiving side dish. Throw in some nutty brown butter and heavy cream; who knows, the side may become the main event!
I will let you in on one important thing I’ve learned: if you want super smooth mashed potatoes, invest in a ricer or food mill.
Personally, I like my mashed potatoes on the rustic/chunky side, but as I am cooking for younger eaters for next week, I know that they need to be as smooth as possible. It happens to be incredibly difficult to achieve with a mere potato masher, and you are more likely to over-beat with a mixer, which makes for gluey, gross potatoes.
Absolutely nothing that I am about to eat should be referred to as “gluey”.
The good news: ricers are pretty affordable and available on Amazon Prime for last-minute Thanksgiving emergencies! I just ordered mine a few days ago and it’s already arrived.
The magic of free 2nd-day shipping never gets old.
Either way, the flavor from these sweet potatoes will Blow. Your. Mind.
And with that, I am off to enjoy the weekend and eat the rest of these spuds.
See you Monday and as always,
- 2 lbs sweet potatoes, peeled and cubed
- 1 large shallot, peeled and diced
- 1½ tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp paprika
- 4 tbsp butter
- 1 cup milk or heavy cream, warmed to room temperature
- bacon crumbles, for topping (optional)
- Preheat oven to 400 degrees and cover one large baking sheet with foil. Spray foil with cooking spray.
- Toss cubed sweet potatoes and shallots with olive oil, salt, pepper, and paprika. Spread out onto prepared baking sheet and bake at 400 degrees for 45 minutes or until tender/softened.
- While potatoes are roasting, brown your butter. Heat butter in a deep saucepan over medium heat until melted. Continue to cook, stirring constantly, until butter turns a rich brown color. Remove from heat immediately.
- Mash potatoes with brown butter and milk/cream until you reach desired consistency. Add additional salt/pepper if needed and top with bacon crumbles if desired.