Mashed Sweet Potatoes
Fluffy, creamy mashed sweet potatoes made with butter and a touch of cream or milk. Quick, comforting, and naturally sweet, this fiber-rich side is perfect for easy weeknight dinners or festive meals.
Equipment
- Large Pot – 1
- Strainer – 1
- Potato Masher – 1
Ingredients
- 4 pounds sweet potatoes peeled
- ⅓ cup butter cut into 4 pieces
- ⅓ cup half-and-half or milk warmed
- Salt to taste
- Black pepper to taste
- Optional: Dash of cinnamon or 2 tablespoons brown sugar for sweeter mash
Instructions
- Prepare Sweet Potatoes for Cooking: Begin by peeling all the sweet potatoes to remove the tough outer skin. Once peeled, chop them into uniform 2-inch chunks. Cutting the pieces to a similar size ensures they cook evenly and reach the perfect tenderness without overcooking. Place the chopped sweet potatoes in a large bowl until ready to boil.
- Boil Potatoes Until Tender: Fill a large pot with enough water to fully submerge the sweet potato chunks and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Carefully add the sweet potato pieces to the boiling water. Allow them to cook uncovered for about 15 minutes or until a fork can easily pierce the potatoes. Boiling helps soften the sweet potatoes and makes mashing effortless.
- Drain and Remove Excess Moisture: Once the potatoes are fork-tender, carefully drain them in a strainer or colander. Let them sit for a few minutes to allow any residual water to evaporate. Removing excess moisture prevents the mash from becoming watery and ensures a creamy, fluffy texture in the final dish.
- Mash the Potatoes with Butter: Return the drained sweet potatoes to the pot or a large mixing bowl. Add the butter pieces while the potatoes are still warm. Using a hand potato masher, press and mash the potatoes until the butter is fully incorporated. Mashing while warm ensures smooth blending and helps the butter melt evenly, adding richness to the dish.
- Incorporate Cream or Milk Gradually: Warm the half-and-half or milk slightly before adding it to the potatoes—this helps keep the mash silky and prevents it from cooling too quickly. Add the cream a little at a time, mashing and folding the mixture with each addition until the desired consistency is reached. You may not need all of the liquid, depending on how thick or creamy you prefer your mash.
- Season and Enhance Flavor: Season the mashed sweet potatoes with salt and freshly ground black pepper to taste. Stir well to evenly distribute the seasoning. For an optional flavor boost, you can add a dash of cinnamon for warmth or a tablespoon or two of brown sugar if you prefer a sweeter profile. Taste and adjust seasonings gradually for the perfect balance.
- Serve and Enjoy Warm: Transfer the mashed sweet potatoes to a serving dish. Serve immediately while warm for the best texture and flavor. This dish pairs beautifully with roasted meats, poultry, or a hearty vegetarian main. Leftovers can be refrigerated and reheated gently for a quick, comforting side anytime.
Notes
- For a naturally sweeter mash, stir in 1–2 tablespoons of brown sugar along with the butter.
- Sweet potatoes can also be roasted instead of boiled; cook at 400°F for about 1 hour or until fork-tender.
- Always drain the potatoes thoroughly to avoid watery mash.
- Mash while the sweet potatoes are still warm for the smoothest texture.
- Use a hand masher for a rustic, slightly chunky texture, or a hand mixer/immersion blender for a silky smooth result.
- Warm your cream or milk before adding to the potatoes to keep the mash hot and creamy.
