Caribbean sweet potato mash
4 large Caribbean sweet potatoes, peeled and cut into 1-inch pieces
1 cup (250 ml) heavy cream
1 tablespoon (15 ml) butter
1/4 cup (60 g) Parmigiano Reggiano
Salt and white pepper to taste
Put the potatoes in 3-quart (3 litre) pots with cold salted water and place over medium-high heat to boil until done. Pierce with a paring knife.
Mash the potatoes with a ricer or potato masher in a large bowl.
Place a small 1-quart (1 litre) saucepan over medium heat and add the cream and butter.
Cook until the cream thickens slightly or form tiny bubbles, then add the cheese and season to taste with the salt and pepper.
Remove the pan from the heat, pour over the mashed potatoes, and mix until smooth, serve at once.
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