Creamy Sweet Potato Mash Recipe

Welcome back to the (sweet) potatoes series! If you missed out on last week’s post, I talked about the benefits / drawbacks and highlighted the differences between regular potatoes and sweet potatoes. Po-tay-to, po-tah-to, what’s the difference you ask? More than you know, I say.

How much do you really know about potatoes?!

Last week’s post may have been a little heavier/geekier/nerdier than usual, but trust me, it will be worth it! Since we will be discussing the science of (crispy) Potato / Sweet Potato Fries in great detail next week , I reckon we should have a more light-hearted, yet equally delicious intermission in between!

So fast and so easy. As of today, sweet potato mash is my number one go-to side dish. A crowd pleaser and a healthy delight – what more could you ask for? 🙂

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5 from 1 vote

Creamy Sweet Potato Mash

Simple & easy sweet potato mash with very creamy texture (without adding cream!). Light and perfect side dish pairing for a heavy main course, especially if it comes with gravy.

Course Side Dish

Cuisine British

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 99kcal

Author SforB

Ingredients

• 3 Sweet potatoes
• 1/4 cup Butter
• 1/3 cup Milk
• Salt

Instructions

• Wash and peel the sweet potatoes with a peeler. Cut the potatoes into large cubes with a knife, also removing any woody portions and ends.
• Boil the peeled potatoes in a pot for 20 minutes. After that, drain all the water from the pot.
  
• Placing the pot back onto the hob, reduce the heat to medium. Add the butter into the pot, and mash the boiled sweet potatoes with a wooden spoon.
  
• Add the milk and salt to taste. Continue mixing with the spatula, just until the milk and mash is well combined. Serve immediately.
  

Notes

To keep warm: Place the mashed sweet potatoes into a baking dish and bake in an oven at 120 degrees.

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