the best mashed sweet potatoes
Are you a fan of sweet potatoes? I was never a huge fan of sweet potatoes until recently. The first time I had this Sweet Potato Casserole I was hooked. The potatoes were light and fluffy and creamy and the topping was sweet and crunchy. What is not to love?! Ever since I have been incorporating more sweet potatoes into my diet. From roasting to Loaded Sweet Potato Skins to Grilled Sweet Potato Fries, sweet potatoes are my new favorite! This recipe could not be easier to make. All you need is 3 ingredients and a couple minutes of prep time to make this mashed sweet potato recipe. They make the perfect side dish to any meal and would go perfectly on your Thanksgiving table. I’ve included my standard go to recipe for The BEST Mashed Sweet Potatoes. I also included two variations! One sweet and one savory option perfect for everyone!
Ingredients
Sweet potatoes: Are peeled, boiled then mashed. For a chunkier, rustic style potato feel free to leave the skin on. This is just personal preference! Heavy cream: Adds richness and creaminess to the potatoes. Butter: Gives the potatoes so much flavor and adds to the richness of this dish! You can use either unsalted or salted butter in this recipe.
How to make Sweet Potatoes
Peel and cut potatoes: Into small cubes. This will ensure the potatoes will cook evenly and quickly. Boil potatoes: Bring the water to a boil and cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes really well and transfer them back to the pot.
Add in butter: Add in butter and mash potatoes until smooth. Add in the heavy cream: And continue mashing until the potatoes are smooth and lump free. Serve immediately as is or with any of the toppings below!
How do you mash sweet potatoes?
You have lots of options! Either mash with a fork, use a stand mixer, potato masher or a ricer.
Tips for making the BEST Mashed Sweet Potatoes
Cut potatoes evenly: Before boiling them. This helps them cook consistently and faster then just boiling whole potatoes. Drain all of your liquid: Make sure the potatoes are fully drained before adding them back to the pot. I let them sit in the colander for at least a minute and give them a couple good shakes to make sure all of the water has drained. Add butter before liquids: For super creamy mashed potatoes add your fat (room temperature butter) FIRST. This allows the fat to coat the starch and results in the best mashed potatoes. Don’t over mix: Just like with baked goods over mixing your potatoes can lead to a gummy consistency. These easy mashed sweet potatoes can be cooked in the crockpot or instant pot instead of boiled on the stove top.
What to serve with Mashed Sweet Potatoes
Sweet potatoes make the perfect side dish to pretty much any main dish! Here are just a few of my favorites:
The Best Grilled Chicken Crispy Oven Fried Chicken Thighs Easy Honey Garlic Salmon Sausage Stuffing Homemade Crescent Rolls Roasted Turkey Easy Chicken Marsala
Variations
Savory Mashed Sweet Potatoes: Made with minced garlic, fresh chopped parsley, parmesan cheese, salt and pepper. Mashed Sweet Potatoes with a Cinnamon Nut Topping: Chopped walnuts, butter, brown sugar, cinnamon and salt are all added to a small saute pan and cooked until thickened and golden brown. Make them vegan: Substitute the heavy cream for your favorite nut or oat milk and the butter for vegan butter!
Can you freeze Mashed Sweet Potatoes?
Yes you can! Simply freeze in an airtight container or large ziplock bag for up to 3 months in the freezer. To defrost simply thaw overnight in the refrigerator and rewarm in the microwave until heated through. You can also rewarm the potatoes in the oven at 350 degrees for about 20 minutes. Make sure to stir the potatoes every so often to distribute the heat.
Here are more Side Dish Recipes to try!
Easy Sausage Stuffing The BEST Sweet Potato Casserole Baked Macaroni and Cheese Green Bean Casserole Loaded Mashed Sweet Potatoes Homemade Corn Pudding Honey Roasted Carrots Roasted Garlic Brussels Sprouts
