Mashed sweet potatoes

Recipe complements of "Cooks Illustrated." It turned out fantastic --  rich flavor -- great texture.  Only potential downside:  slightly chunky in places. My only modifications:

• using 1/2 cup water instead of 3/4 cups
• 4 tablespoons of light cream

I think the amount of water could be reduced even further.  Once the potatoes were tender at around 45 minutes there was still excess moisture in the pot that needed to be evaporated off.