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Easy Mashed Sweet Potatoes for a Creamy Side Dish

Easy Mashed Sweet Potatoes for a Creamy Side Dish

These easy mashed sweet potatoes are soft, buttery, and creamy without complicated techniques. Warm milk, careful draining, and gentle mashing create a smooth side dish that works for weeknight dinners and holiday feasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Sweet potatoes, peeled and cut into 1-inch chunks
  • 4 tablespoons Unsalted butter
  • 1/2 cup Whole milk, warmed
  • 1 teaspoon Kosher salt, plus more for cooking water
  • 1/4 teaspoon Black pepper
Optional Sweet Seasoning
  • 1 tablespoon Maple syrup or light brown sugar
  • 1/4 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Place the peeled, evenly cut sweet potatoes in a large saucepan. Cover them with cold water and season the water generously with salt.
  2. Bring the saucepan to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook for 15–20 minutes, or until the sweet potatoes are very tender and easily pierced with a fork.
  3. Drain the sweet potatoes thoroughly in a colander. Return them to the warm saucepan for 1–2 minutes so excess moisture can evaporate.
  4. Add the butter, 1 teaspoon kosher salt, and black pepper. Mash gently with a potato masher or pass the potatoes through a ricer.
  5. Gradually pour in the warm milk, stirring and mashing until the potatoes reach your preferred creamy consistency. Add only as much milk as needed.
  6. Taste and adjust the seasoning. For a sweeter version, mix in the maple syrup or light brown sugar and cinnamon, then serve hot with an optional pat of butter.

Notes

Cut the sweet potatoes evenly and begin them in cold, salted water for consistent cooking. Do not use a food processor or blender, since vigorous mixing can make the potatoes gluey. For richer mashed sweet potatoes, replace the whole milk with heavy cream.