1.5 lbs of large sweet potatoes, peeled
2 cups of milk
4 oz of salted butter
4 sprigs of rosemary
Salt and black pepper to taste
1.5 lbs of large sweet potatoes, peeled
2 cups of milk
4 oz of salted butter
4 sprigs of rosemary
Salt and black pepper to taste
Cut the sweet potatoes in half and cook for 30 minutes in boiling water with a pinch of salt
While that's cooking, bring the milk to a simmer, then turn off the heat and infuse it with the rosemary sprigs in a covered container for about 15 minutes
Cube the butter
Drain the cooked sweet potatoes and mash them with a masher or fork, gradually adding the hot milk (without the rosemary) to the purée
Next, add the butter and mix well
Season with black pepper and salt as needed
If necessary, reheat the purée over low heat, stirring in a little whole milk, being careful not to scorch the bottom of the pan.
