Sweet-Potato Puree

1. 1

   Place the potatoes in salted water to cover in a large pot over high heat and bring to a boil.

2. 2

   Reduce the heat to medium and simmer until very tender, about 20 minutes.

3. 3

   Drain and place in a food processor.

4. 4

   Pulse until almost pureed; then add the butter and cream and continue to pulse until smooth.

5. 5

   Season to taste with salt and pepper.

6. 6

   Variations:

7. 7

   For parsnip puree, substitute 2 pounds parsnips (9 or 10 parsnips), peeled and cut into 1-inch pieces, for the sweet potatoes.

8. 8

   Use 1/2 cup heavy cream

9. 9

   For celery root puree, substitute 2 3/4 pounds celery root (about 4) peeled and cut into 1 1/2-inch pieces, for the sweet potatoes.

10. 10

    Use 2/3 cut heavy cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.