Creamy Mashed Sweet Potatoes
Make creamy, smooth mashed sweet potatoes easily. This recipe provides a base for both sweet and savory flavor profiles, perfect for any dinner or holiday meal.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs sweet potatoes, peeled and quartered
- 1/2 cup milk or heavy cream
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional Sweet Add-ins: 2 tablespoons brown sugar, 1/2 teaspoon ground cinnamon
- Optional Savory Add-ins: 1 tablespoon fresh rosemary, 1/4 cup sour cream
Instructions
- Place the peeled and quartered sweet potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot.
- Let the potatoes sit in the hot pot for 2 minutes to allow excess moisture to evaporate.
- Add the butter and milk or cream to the potatoes. Mash thoroughly using a potato masher or an electric mixer until the texture is smooth and creamy.
- Stir in the salt and pepper.
- If you prefer a sweet mash, mix in the brown sugar and cinnamon now. If you prefer a savory mash, mix in the sour cream and rosemary.
- Serve immediately.
Notes
- For the creamiest texture, warm the milk or cream slightly before adding it to the potatoes.
- If you want fluffier potatoes, use a potato ricer instead of a masher.
- For a richer flavor, roast the sweet potatoes whole instead of boiling them before mashing.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12
- Sodium: 250
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 3
- Cholesterol: 25