OK, now we’re into a whole new thing here. Mashed sweet potatoes are one of my favorite side dishes. You can do lotsa stuff to 'em. My current fave is to chop up a couple of them canned chipotle chiles and throw in a few spoonfuls of that lovely adobo sauce that they come packed in. Deeeelish. Thanks to Alton Brown for that one.
Well, if we go with sweet potatoes, I’m all about boiling the heck out of the, mashing them with butter and brown sugar, a bit of molasses and then salt to taste. And maybe a little more butter. Or brown sugar. Or molasses…
av8rmike beat me to it…but here Alton explains the reason behind using both Russett (starchy) and Red (waxy) potatoes together…see scenes 3 and 5.
BTW, I find that a hunk of cream cheese mashed in adds a subtle flavour…
Or mash with butter, pack into a pan, sprinkle some toasted slivered almonds, add brown sugar and cinnamon, and finish under the broiler. On the other hand, I might have to try Ass For A Hat’s version next time.
For tonight I think ordinary baked potatoes (Russets), unless I mash them up with some cheese (but what kind?), or scalloped. I think I’m making chicken somehow, unless I change my mind and raid the freezer.