I’ve wanted to make Thanksgiving for years and years, but my family usually travels for this holiday. That said, I guess next Thursday is my lucky day…or something. Yes, since traveling is inadvisable at the moment, I am staying put and taking this excuse to make the whole turkey dinner in my apartment. This is obviously not how I imagined my first time making Thanksgiving dinner, but it’s what’s happening. And it might be a little messed up to say this, but I’m kind of excited about it. I mean, I’ll be bummed not to be with my parents, older sister and sister-in-law (and the dogs), and I would definitely like for this period of world history to get over and done, but I am really excited to make Thanksgiving.
The menu is still in the tentative planning phase, but I know for sure that I am making J. Kenji Lopez-Alt’s Turchetta and smaller batches of the cornbread stuffing, cranberry sauce and caramelized Brussels sprouts from my archives. Oh, and the best dang Mashed Sweet Potatoes you can get anywhere.I can’t believe I’ve made it this many years without posting this recipe.
Truly, it’s bonkers. When I first moved to New York
a thousand thirteen years ago, these were my go-to contribution to various Thanksgivings and holiday dinners, and they were a hit on every table they graced. These are seriously the *best* holiday sweet potatoes ever. Marshmallows be damned. (But not really.)My mom got the original recipe from her friend, Amy, and then passed it on to me. I’ve twisted the it a little since then, but only a little, because they were already pretty dang perfect. The secret? An entire brick of cream cheese and an entire stick of butter. Yes, I know that’s a lot of dairy and a lot of dense calories, but this recipe also makes a lot of sweet potatoes. Please resist the urge to cut back or use low-fat ingredients—it’s just not worth the effort without the real deals. This is holiday food, not everyday food (although I would never judge you for eating them with every meal for four days straight…ahem).As you might imagine, these Mashed Sweet Potatoes are…beyond. Beyond creamy. Beyond delicious. So beyond that it’s simply beyond me why anyone wouldn’t throw these on next week’s menu right now.
Mashed Sweet Potatoes
barely adapted from my mom’s friend, Amy
makes 10-12 servings
4 pounds sweet potatoes, scrubbed & peeled, diced into 1-inch pieces
cold water, to cover sweet potatoes
2 1/2–3 teaspoons teaspoons Kosher or sea salt, divided
1 8-ounce brick full-fat brick-style cream cheese, cut into pieces
1/2 cup (1 stick) butter, cut into pieces
freshly ground black pepper, to taste
chopped parsley, for garnish
Place diced sweet potatoes in a large, heavy-bottomed pot. Add salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium-high and let simmer until sweet potatoes are fork tender. Remove from heat.
Carefully drain water by pouring sweet potatoes through a colander. Return sweet potatoes to the hot pot. Use a potato masher to begin to break up sweet potatoes. Add all pieces of cream cheese and butter, along with 1 teaspoon salt and a few grinds of black pepper. Mash to combine, using a silicone spatula or wooden spoon to scrape down the sides of the pot as necessary. Do not over-mash. Taste for seasoning, then stir in more salt by the 1/2 teaspoon and pepper as desired.
Remove to a serving dish and serve immediately with chopped parsley, if desired. Leftovers will keep covered in the refrigerator for up to 3 days.
If you’d like to make Mashed Sweet Potatoes ahead, spread them into a medium-sized casserole dish. Let cool completely, cover with foil and refrigerate overnight. The next day, remove them from the refrigerator and let sit at room temperature for at least 30 minutes. Then place covered dish in a 350F oven for 30-40 minutes, until hot. Serve.