Mashed Sweet Potatoes With Tequila Food

WHITE 'N' SWEET MASHED POTATOES

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

YUKON GOLD & SWEET POTATO MASH

Steps:

• Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
• Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

TEQUILA AND LIME SWEET POTATOES

Steps:

• Cut the potatoes into 3/4" thick slices.
• In a large saucepan, bring the water to a boil and then add the potatoes -- when they begin to re-boil, allow them to go for 6 minutes, uncovered, (they should be just tender) and then drain them with a colander.
• Mix the lime juice, honey and tequila together in a small bowl.
• Set up a large baking sheet on which there is a metal grill-type rack. Lay the potatoes out on the rack and brush them with the lime-honey-tequila sauce.
• Broil the potatoes until they brown on one side, flip them and when they brown on the second side, they're done.
• NOTE: A second option is to grill the brushed potatoes on a gas or charcoal grill.

MASHED SWEET POTATOES

Steps:

• Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.

MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a roasting pan for 45 to 60 minutes, until tender. Cut the potatoes in half, lengthwise. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer.
• In a medium saucepan, heat the butter, syrup, zest, and vinegar over medium heat. Remove from the heat and mash the sweet potatoes in the pan. Stir to combine evenly. Season to taste with salt and pepper. Serve immediately.

MASHED SWEET POTATOES

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
• Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.

MASHED SWEET POTATOES WITH ROASTED GARLIC

Steps:

• Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.) Place the head of garlic on a sheet of foil, cut side up, and drizzle with the oil and season with salt and pepper. Wrap tightly and place on a sheet pan. Wrap each sweet potato individually in foil and place on the pan alongside the garlic.
• Bake until the sweet potatoes are tender and the garlic is soft, fragrant and slightly caramelized, about 1 hour. Set aside, still wrapped, to cool slightly.
• Meanwhile, heat the cream and butter in the microwave in 30-second intervals, checking after each, until the butter is melted, about 1 minute. (Alternatively, you can heat the cream and butter in a small saucepan over medium until the butter is melted.)
• Unwrap the sweet potatoes and peel them, discarding the skin and adding the flesh to a large bowl. Squeeze the garlic head, cut side down, into the bowl to release the roasted cloves. Pour in the hot cream and butter. Using a whisk or fork, break up the potatoes and garlic and vigorously stir until smooth and fluffy, at least 30 seconds. Taste for seasoning, adjusting with salt and pepper as needed. Transfer to a serving bowl and serve warm. (To make ahead, transfer to a buttered casserole dish or cake pan, cover and refrigerate for up to 24 hours, until ready to eat. Bake in a 350-degree oven or microwave until heated through, about 15 minutes. On Thanksgiving, you should reheat this when the turkey is out of the oven and resting.)

SWEET POTATO MASH

Steps:

• Boil the potatoes in salted water for 10 mins or until tender, how long they take will depend on the size of the cubes. Drain very well and leave to steam dry for a couple of minutes.
• Tip the potatoes back into the pan and mash with 1 tbsp butter using a fork or masher, then season well. Serve with the extra butter and more seasoning on top.

FAVORITE MASHED SWEET POTATOES

Steps:

• Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding orange juice, brown sugar, syrup and pie spice to reach desired consistency.