Tonight, my husband and I went different directions for dinner.
He went pasta … I went potato.
Come to think of it, we both went “comfort”!
Whenever I tell anyone about it, they ask for a recipe.
Thought you might like it too!
It’s been adapted over the years, to taste. (Mine! lol)
Fresh sweet potatoes work best. You’ll need two or three medium size.
Throw them in a pot of water. Or set them in the pot nicely. Your choice.
Boil until a fork goes into the potatoes easily.
Rinse in cold water. Cut the ends off. Slit skins of each potato lengthwise. Skins will peel off easily. Discard.
Mash potatoes in the same (rinsed) pot.
Add 2 cups of chicken stock.
Heat to boiling, then lower heat and simmer for 5-10 minutes.
Remove from heat. Add tablespoon butter and one cup milk or cream.
Heat through. Add salt and pepper to taste.
Serve in bowl with dollop of sour cream and a generous sprinkle of nutmeg.
It’s a savoury soup that evokes memories of the holidays. I just love it!! I usually make it once a year, around November. Leftovers may be refrigerated for 2-3 days.