48 NOVEMBER 2019
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IN MY OPINION, there’s a common misconception that turkey, with
its crisp skin and juicy meat, is the star of Thanksgiving. Truthfully,
nothing makes my eyes widen and my tummy growl more than a
big bowl of mashed potatoes with a single glistening pat of
half-melted butter on top. To celebrate this crowd-pleasing
side—and this very American holiday—I’m sharing my Mad Genius
tips for pureeing, whipping, and crushing potatoes in new,
glorious ways. —JUSTIN CHAPPLE
Mastering the Mash
Three brilliant recipes for the most
iconic Thanksgiving side dish
MAD GENIUS TIPS
Whipped Sweet Potatoes
with Coconut Yogurt
ACTIVE 30 MIN; TOTAL 1 HR
SERVES 8
These ultra-silky, three-ingredient pota-
toes are lightly sweet and extra creamy
thanks to vegan coconut yogurt, which
can be found in the yogurt section of most
grocery stores. If you can’t find the vegan
version, you can substitute canned coco-
nut cream (not coconut milk).
5 lb. sweet potatoes, peeled and cut
into chunks
2 Tbsp. kosher salt, plus more to
taste
2 (5-oz.) containers plain coconut
yogurt (not coconut-flavored) (such
as So Delicious), divided
Place sweet potatoes in a large pot, and
add water to cover by 1 inch. Bring to a
boil over medium-high. Add salt, reduce
heat to medium, and simmer until tender,
20 to 25 minutes. Drain well. Transfer half
of sweet potatoes to a food processor.
Add 1 container of yogurt, and process
until very airy and whipped; spoon into a
large bowl. Repeat with remaining sweet
potatoes and remaining container of
yogurt. Season with salt to taste.
MAKE AHEAD The whipped sweet
potatoes can be refrigerated overnight.
Reheat gently before serving.
MAD GENIUS TIP
Whipping boiled sweet
potatoes in a food
processor incorporates
lots of air, resulting in
an extra-fluffy texture.
photography by VICTOR PROTASIO
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