Mashed Sweet Potatoes
Updated
Updated
I think these savory and creamy Mashed Sweet Potatoes are a wonderful holiday side, but also pair perfectly with almost any meal throughout the year. I can get them on the table in 30 minutes and they’re guaranteed to please everyone!
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Easy Mashed Sweet Potato Recipe
I’m a huge fan of sweet potatoes, mostly because they’re so incredibly versatile. You can go sweet and opt for dishes like sweet potato pie or stay savory with dishes like this one. Adding a few elements like spices and herbs really highlights the versatility of this vegetable in creating a side dish everyone will love.
These mashed sweet potatoes are a luscious and welcomed addition to any meal. This is not a sweet mash, but one that fits perfectly alongside any main course, from Thanksgiving turkey to Salisbury steak and bangers and mash.
Helpful Tips and Variations
- Make it sweeter. If you want to bring out some of the sweetness of the potatoes, you can. Add a tablespoon or two of maple syrup, honey, or brown sugar, and taste to adjust. I would not add too much sweetness, though, because this isn’t supposed to be a sweet side. Just a hint would be a nice addition.
- Switch up the flavor. Some other seasonings that would be good in these mashed sweet potatoes include Creole seasoning, blackening seasoning, BBQ seasoning, or a pinch of nutmeg. If you are going to add a seasoning mix, I would add less salt since they normally have salt added.
Mashed Sweet Potatoes
Ingredients
- 4 lbs. sweet potatoes
- 1 cup unsalted butter
- 1 cup whole milk, use half and half or heavy cream for a richer casserole
- ¼ cup sour cream*
- 1½ tsp kosher salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp fresh chopped parsley
- 1 tbsp minced fresh chives
- 1 tbsp finely chopped fresh thyme
Instructions
- Fill a large stockpot about halfway with cold water. Peel the potatoes and cut them into equal-sized medium dice. Place the cut potatoes into the cold water. Swirl the potatoes around in the water, then drain the water off.
- Fill cold water back into the pot until the potatoes are covered. Place the pot on the stove, cover, and turn the heat to high.
- Bring to a boil and boil, covered, stirring occasionally until the potatoes are soft, about 25-30 minutes. A fork inserted into a potato will have no resistance.
- While the potatoes are simmering, add the butter and milk to a small pot. Place it over low heat and cook just until the butter has melted. Take off the heat and set aside.
- Drain the potatoes well and leave the potatoes in the hot pot with the lid off for 5 minutes, allowing excess steam to escape. Pour the butter/milk mixture into the pot and mash the potatoes with a potato masher until smooth.
- Add the sour cream and stir it in. Add the salt, pepper, garlic powder, and onion powder, and stir to combine. Taste and adjust seasoning if necessary.
- Once you are ready to serve, stir in the parsley, chives, and fresh thyme. Serve immediately with more butter and herbs, if desired.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Mashed Sweet Potatoes Step by Step
Get the potatoes ready: Fill a large stockpot about halfway with cold water. Peel 4 lbs. of potatoes and cut them into a uniform medium dice. Place the potatoes into the cold water, swirl them around, and then drain the water off.
Add more cold water to the pot to fully cover the potatoes. Place the pot on the stove, cover, and turn the heat to high.
Bring the pot to a boil and boil, covered, stirring occasionally until the potatoes are soft. This usually takes me about 25-30 minutes. To test the potatoes, insert a fork. If it has no resistance, they are ready.
Melt the butter: While the potatoes are simmering, place 1 cup of butter and 1 cup of milk in a small pot. Cook over low heat just until the butter has melted. Take off the heat and set aside.
Drain the potatoes: Drain the potatoes well and leave them in the hot pot with the lid off for 5 minutes to allow excess steam to escape. Pour the butter/milk mixture into the pot and mash the potatoes with a potato masher until smooth.
Add ¼ cup of sour cream and stir. Add 1½ tsp kosher salt, 1 tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder, and stir. Taste and adjust seasoning if necessary.
Garnish and serve: When you are ready to serve, stir in 1 tbsp parsley, 1 tbsp chives, and 1 tbsp fresh thyme. Serve immediately with more butter and herbs, if desired.
Serving Suggestions
These mashed sweet potatoes pair well with any main course. They are perfect for holiday meals, whether it’s Thanksgiving, Christmas, or Easter, but are easy enough to whip up anytime.
I like to serve them alongside a roasted pork tenderloin, with a simple baked chicken breast, or even with an everyday classic meatloaf. I think they work well with any dish I’d typically serve with a side of mashed potatoes.
Proper Storage
Leftover mashed sweet potatoes can be stored in an airtight container in the fridge for up to 5 days. You can reheat individual servings in the microwave or reheat them all on the stovetop.
If you have any extras to freeze, allow them to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months, then thaw in the fridge before reheating.
