Molasses Mashed Sweet Potatoes  

Serves 8

4 medium sweet potatoes (2 lbs. total), peeled and cut into 1 inch chunks
8 small carrots (1 lb. total), peeled and cut into 1 inch chunks
4 medium parsnips (1 lb. total), peeled and cut into 1 inch chunks
Kosher salt
4 Tbs unsalted butter
¼ cup sour cream
¼ cup molasses
1 Tbs finely grated fresh ginger
½ cup half and half
Freshly ground black pepper

In a large saucepan combine the sweet potatoes, carrots and parsnips;
cover with cold water. Bring to a boil, add 1 Tbs salt,
and simmer until tender, 15 to 20 minutes. 

Drain and return to the saucepan.
Set the pan over low heat, uncovered, and let the vegetables dry in the pan
for about 2 minutes, shaking the pan occasionally so they don't stick.
Pass the vegetables through a food mill, or mash them by hand if you prefer.

Stir in the butter, sour cream, molasses, ginger and half and half.
If you are preparing the potatoes ahead of the rest of the meal
reserve 2 Tbs of the half and half for reheating. 

Add ½ tsp salt and pepper to taste.
Adjust seasonings and serve.