Categories: Sides
Ingredients
- 4 lbs. sweet potatoes, peeled and cubed
- 4 1/2 tsp kosher salt, divided
- 1/2 cup unsalted butter, softened
- 1/2 cup shredded Parmesan, divided
- 1/4 cup sour cream
- 1/4 cup whole milk
- 2 tbsp. chopped fresh sage
- 1 tbsp. chopped fresh parsley
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
- Garnish: chopped fresh sage
Directions
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Preheat oven to broil.
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In a large Dutch oven, bring potatoes, 3 tsp salt and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium-low; cook until fork-tender, about 20 minutes. Drain well, and return to pot. Using a potato masher, mash potatoes to desired consistency. Stir in butter, 1/4 cup cheese, sour cream, milk, sage, parsley, garlic powder, pepper, nutmeg, and remaining 1 1/2 tsp salt. Spoon mixture into a 2-quart baking dish or a medium ovenproof bowl. Sprinkle with remaining 1/4 cup cheese.
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Broil until cheese is melted, about 3 minutes. Garnish with sage.