Whipped Japanese Sweet Potatoes

6 large Japanese (Murasaki) sweet potatoes - about 4 pounds ▢1/2 cup heavy cream - or whole milk ▢4 tablespoons unsalted butter ▢kosher salt

Peel the sweet potatoes (see note) and place them in a large pot of cold, generously salted water. Bring the pot to a boil then reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Once tender, drain the sweet potatoes through a colander, let them rest there for about 2-3 minutes to allow the excess moisture to evaporate. Next, transfer the the potatoes back into the pot they were cooked along with the butter, cream and a generous pinch of salt. Use an electric hand mixer (or, if you don't mind the arm work out, a sturdy whisk) to whip the potatoes until smooth and fluffy. Alternatively, the potatoes can be whipped in a stand mixer fitted with a whisk attachment or a food processor. Taste and season the sweet potatoes with additional salt or butter as needed. Serve warm.