2½ pounds sweet potatoes, peeled and cut into 2-inch cubes
3 tbsp. unsalted butter
¼ cup half-and-half (or heavy cream or milk)
1 tsp. salt, or more to taste
- Bring a pot of water to a boil then add the sweet potatoes to the pot. Cook the sweet potatoes until they're fork tender.
- Carefully drain the sweet potatoes then place them in a large bowl. Using a potato ricer, a potato masher, or just a fork, mash the potatoes to your desired consistency. - If you want more texture, you'll likely want to use the potato masher and fork (like I did).
- Stir in the butter, half-and-half, and salt.
- Serve warm.