Serious Eats - seriouseats.com

A tip to those without a ricer: You can instead wait for the cooked potato to cool a bit, then grate it on the large holes of a box grater. This technique also works for making gnocchi. If you have a grating blade on the food processor or a KitchenAid grating attachment, all the better!

I think I found this technique on smitten kitchen a long time ago, but I'm not totally sure.

At work I have an old glass jar that held Planter's peanuts many years ago but has been serving me as a handy resealable glass bottle ever since. About the same shape as a Nalgene, although a bit smaller, and satisfyingly weighty. Too bad I think they use plastic now, alas.

I have made this exact recipe using a combination of sweet potatoes and white potatoes (about 2/3 sweet potatoes, I think) with a tiny pinch of nutmeg in the dough. Excellent autumn meal.

(after sleuthing) Found it! It's a recipe from Gourmet; they recommend adding shaved chestnuts too, although I never have... it's plenty good without them. http://www.gourmet.com/recipes/2000s/2009/10/sweet-potato-gnocchi-with-fried-sage-and-shaved-chestnuts

On top of homemade pizza

My mom makes a pretty amazing brisket; it's the go-to meal for holidays and special occasions. Luckily, now that I've moved to the far-away east coast, every time I come visit home is a "special occasion". :)