Ingredients:

  • 3 lbs Sweet Potatoes, peeled and cut into 1-inch cubes
  • 4 tbsp Unsalted Butter
  • 0.5 cup Whole Milk
  • 2 tbsp Maple Syrup
  • 1.5 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 0.25 tsp Ground Nutmeg

Instructions:

  1. Submerge cubed potatoes in cold, heavily salted water in a large Dutch oven.
  2. Bring to a rolling boil, then reduce to a simmer. Cook for 12–15 minutes until fork-tender.
  3. Drain the potatoes thoroughly in a colander.
  4. Return the potatoes to the hot, empty pot over low heat. Shake the pot for 60 seconds to cook off residual moisture.
  5. Warm the milk and butter together in a small saucepan or microwave until the butter is melted.
  6. Mash the potatoes using a hand masher or potato ricer while gradually incorporating the warm milk and butter emulsion.
  7. Fold in the maple syrup, black pepper, and ground nutmeg. Adjust salt to taste and serve immediately.