Ingredients:

  • 2.5 lb Sweet Potatoes (about 1134g)
  • 4 tbsp Unsalted Butter (about 56g)
  • 1/2 cup Heavy Cream (about 120g)
  • 4 cloves Garlic, minced
  • Fresh Thyme, stems removed
  • Fresh Sage, chopped
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • Pinch of Nutmeg

Instructions:

  1. Peel the sweet potatoes and cut them into uniform 1-inch chunks. In a small skillet, melt the butter over very low heat. Add the minced garlic, thyme, and sage. Cook gently for 3–5 minutes until the garlic is fragrant and softened, taking care not to let it brown. Set the pan aside to keep warm.
  2. Place the diced sweet potatoes into a large pot and cover with cold water. Add a generous pinch of salt. Bring the water to a rolling boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly using a colander. Allow the drained potatoes to sit in the colander for 2–3 minutes, allowing residual steam to escape to minimize excess water.
  3. Return the hot, steam-dried potatoes to the empty pot. Using a ricer or potato masher, begin breaking down the hot potatoes. Pour the warm, infused butter, garlic, and herbs right over the potatoes. Continue mashing until mostly smooth. Gradually pour in the warm heavy cream until you reach a consistency that is thick but still flows slightly.
  4. Stir in the measured salt, pepper, and the pinch of nutmeg. Taste the mash and add additional salt (1/4 teaspoon at a time) until the dish tastes balanced and distinctly savory, counteracting the natural sweetness of the potato. Serve immediately.