1 Whole milk, hot, as needed to moisten (start with 2–4 tablespoons / 30–60 ml)
Instructions
1. Cook sweet potatoes until completely tender when pierced with a fork, then rice or mash them to yield 2 cups (about 450 g). The riced potatoes should be smooth and free of lumps.
2. While the riced potatoes are still hot, add 3 tablespoons (45 g) butter and 1/2 teaspoon (3 g) salt.
3. Scalding the milk (technique: heating milk to just below a simmer, approximately 180°F / 82°C, until small bubbles appear at the edges) before adding it helps maintain the temperature of the potatoes and produces a lighter texture. Add hot whole milk a tablespoon (15 ml) at a time, stirring between additions, until the mixture is smooth and soft but still holds its shape.
4. Beat the mixture vigorously with a wooden spoon or hand mixer for 1–2 minutes until the potatoes are light and fluffy. They should look pale, slightly glossy, and hold soft peaks.
5. Pile loosely onto a warmed serving dish and serve immediately.
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