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Categories:
russet potatoes sweet potatoes kosher salt cayenne pepper butter milk freshly ground black pepper pecans brown sugar
Viewed: 21 - Published at: 9 years agoIngredients
- 1 1/4 pounds russet potatoes (about 2 medium), peeled and chopped
- 1 1/4 pounds sweet potatoes (about 2 medium), peeled and chopped
- Kosher salt
- Pinch of cayenne pepper
- 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature
- 1/4 to 1/2 cup milk, warmed
- Freshly ground black pepper
- 1/3 cup chopped pecans
- 1 to 2 teaspoons packed light brown sugar
Method
- Put all the potatoes in a large saucepan and cover with cold water by 1 inch.
- Season generously with salt and bring to a boil.
- Reduce the heat to medium and simmer until very tender, about 15 minutes.
- Drain the potatoes; return to the saucepan over low heat.
- Cook until any remaining water evaporates, about 2 minutes.
- Add the cayenne, 1/2 teaspoon salt and all but 2 tablespoons butter; mash with a potato masher until smooth.
- Gradually mash in the milk until creamy.
- Season with black pepper; transfer to a serving dish.
- Melt the remaining 2 tablespoons butter in a skillet over medium heat until just beginning to brown, 3 to 5 minutes.
- Stir in the pecans; cook until lightly toasted, 1 to 2 minutes, then remove from the heat.
- Stir in the brown sugar; pour over the mashed potatoes.
- Photograph by Ryan Dausch
