3 large sweet potatoes, peeled, rinsed, and sliced in half
1 stick (8 tablespoons) unsalted butter, at room temperature
4 to 5 garlic cloves, grated
1 tablespoon minced fresh parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon ground white pepper, plus more for seasoning
1/2 to 1 cup heavy cream
In a large pot, add the sweet potatoes and cover with cold water. Add 1 tablespoon salt and bring to a boil. Simmer until the potatoes are fork tender, 20 to 25 minutes.
Drain the potatoes and return to the pot. Add the butter, garlic, parsley, rosemary, 1/4 teaspoon white pepper, 1/2 cup cream, and 1/2 teaspoon salt. Mash until creamy with a fork or potato masher. If you prefer a looser mash, add more cream until you reach your preferred consistency.