🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Mashed Sweet Potatoes with Crème Fraîche and Herbs

4031066186_a4e5763258

I have a question about the recipe "Mashed Sweet Potatoes with Crème Fraîche and Herbs" from merrill.

What is the thought behind boiling the sweet potatoes in milk? Any downside to plain h2o?

asked by Chicago Mike over 3 years ago
1 answer 2298 views
3-bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

I think that cooking the sweet potato in milk just adds another layer of creaminess and normally when you make mashed potato either sweet or otherwise you add heated milk or crean. I make mashed sweet potato with either sour cream or creme fraiche frequently and I don't boil the potato I bake them wrapped in aluminum foil until they are very soft, then I mash with the butter, creme fraiche etc....Any way you do it its a wonderful creamy treat. I love the recipe Merrill posted it sounds yummy!