Mashed Sweet Potatoes
These mashed sweet potatoes will be the perfect creamy side dish for weeknight and holiday dinners. Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Equipment
- Potato Masher My favorite masher!
- Glass Mixing Bowls The set I swear by for mixing anything.
- Y Peeler Best for peeling potatoes.
Ingredients
- 3 pounds sweet potatoes
- ¼ cup melted butter or ghee
- ¼ cup milk dairy-free milk also works
- kosher salt and freshly ground black pepper to taste
- optional: finely chopped parsley for garnish
Instructions
- Slice the potatoes. Peel the sweet potatoes with a hand peeler. Then slice and dice the potatoes into 1-inch to 1 ½-inch chunks.
- Boil the potatoes. Bring a large pot of water to boil on high heat. Place the sweet potatoes into the pot and cook them for 20 to 30 minutes, or until the potatoes are fork tender. Drain the potatoes over a colander.
- Mash. Place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.
- Final mixing. Then, pour the butter and milk to the mixture and continue mixing until creamy. Season with salt and pepper.
- Serve. Scoop the mashed sweet potatoes into a bowl, sprinkle with chopped parsley and serve!
Video
Notes
- Storage tip: Store leftovers in the fridge for 4 to 5 days or freeze for up to 3 months. Reheat gently with a splash of milk or broth to bring back the creamy texture.
- Create a creamier consistency by using a food processor, hand mixer, or stand mixer to blend.
- Make it dairy-free by swapping butter for ghee or using any type of nut milk.
Nutrition
Calories: 198kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 149mg | Potassium: 575mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24309IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg