Mashed Rosemary Sweet Potatoes

1 kilo potatoes

500 grams sweet potatoes

kosher salt

1-1/2 cups chicken stock

1/4 cup butter

2 sprigs fresh rosemary

1/2 cup sour cream

Salt to taste

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt and rosemary sprigs, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the chicken stock and butter in a microwave save dish until hot and butter is melted. Remove the potatoes from the heat and drain off the water, remove the rosemary stems, but leave the leaves. They are tender and fragrant now. Use a potato ricer and add the stock-butter mixture and sour cream; stir to combine.

Let stand for 5 minutes so that mixture thickens and then serve.