Easy Mashed Sweet Potatoes
This recipe is sweet and creamy and made with super simple ingredients you probably already have at your home! They are perfect for the holidays but that doesn't mean you can't enjoy them all year long! Easy Mashed Sweet Potatoes
Fill a pot half way through with water and bring to boil. Peel and cube the potatoes then rinse. Transfer the potatoes into the pot and boil until fork tender. Remove and drain all the water. Add in the remainder of the ingredients immediately and then mash to obtain a smooth and creamy texture. Transfer to a serving dish, flatten out the potatoes a little to give it a nice look and then add in the 1 tbsp. of melted butter on top. Garnish with fresh thyme and then serve. (optional)
Buy small to medium sweet potatoes since these tend to be a little less starchy compared to the really large sweet potatoes.
Cut your potatoes into big cubes. Cutting them up too small gives water more of an opportunity to make its way inside the potatoes and will make them too watery.
Boil the water before adding in the potatoes. If you want a really creamy taste and texture, you can’t let the potatoes cool before mashing,
you want to start mashing as soon as they are drained.
Salt the water you cook them in.
Drain well to avoid mushy potatoes.
Tastes constantly! This is so important, season and taste often so you can get the right level of salt and pepper into the recipe.
The milk is completely optional if you don't want to add any dairy to it.
The thyme is also optional for taste if you want to take that out
Do not use a food processor.
If you would like to whip the potatoes up in a cake mixer and use the whipping whisk, you can do so as well and transfer back to the pot.
Use full fat milk, cheese and sour cream.
Melt butter with herbs to infuse flavors if adding in herbs.
Serving: 1 g | Calories: 215 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 18 g | Saturated Fat: 11 g | Cholesterol: 48 mg | Sodium: 324 mg | Fiber: 1 g | Sugar: 13 g