What separates a mash from a puree? The answer is texture. Mashed potatoes tend to have a little more texture and potato chunks while purees are silky smooth, often employing a machine to get them that way. To get a real feel for the difference, try this Sweet Potato Puree. The liquids help break down the solids, resulting in a creamier texture. Sweet Potato Puree is the perfect mixture of sweet, earthy, and savory.
Ingredients• 3 pounds sweet potatoes, pricked with a fork • 1/2 teaspoon salt • 1/2 teaspoon freshly ground pepper • 1/2 cup buttermilk • 1/2 cup whole milk • 6 tablespoons butter
You can make the puree up to 2 days before serving. Store in an airtight container and reheat before serving.
Put the oven rack to the upper-middle position.
Preheat the oven to 425 degrees F.
Put the sweet potatoes on a baking pan lined with aluminum foil.
Bake the dish until the sweet potatoes are tender, about 45-60 minutes.
Remove the sweet potatoes from the oven and let cool.
Peel the sweet potatoes when they are cool enough to handle safely.
Place the sweet potatoes into a food processor.
Season the sweet potatoes with the salt and pepper.
Puree the sweet potatoes.
With the motor still running, slowly add the buttermilk, milk, and butter.
Process until the potatoes are silken.