Chef's Table: Hill Country's Sweet Potato Mash

Sweet Potato Bourbon Mash


Sweet Potato Mash:

8 large garnet sweet potatoes

1 pint heavy cream

3/4 cup bourbon

1/2 cup dark brown sugar

1/2 cup molasses

3 dashes tobasco sauce

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1 teaspoon sea salt

1 freshly grated nutmeg, optional


Make sure to prick the potatoes with a fork before roasting. Bake in oven 45 minutes at 425 degrees. When done and cool to the touch, peel potatoes and cut them in quarters. Put in a large stockpot or Dutch oven. Add cream, bourbon, sugar, molasses and salt to potatoes in stockpot and heat on medium. Simultaneously, mash potatoes with a large fork or potato masher and mix all the ingredients together. If the potatoes need more liquid, add a little water. Stir until smooth.

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Simmer covered, for 30-40 minutes or until potatoes are so soft that they resemble a rough puree. This second cooking makes the potatoes foolproof since any hard pieces of sweet potato have a chance to cook down before serving. When potatoes have cooked down, add the tabasco and nutmeg, if using, and taste. Adjust salt as necessary. Serve immediately and refrigerate any leftovers. The mash re-heats very well.

Serves 8-10.