With just four ingredients and half an hour, you can have creamy, buttery mashed sweet potatoes on the table. This easy recipe works for busy nights or big holiday meals, and I’ll show you how to make them smooth, never stringy.
For more cozy ideas, take a peek at my mashed potatoes with sour cream and chives, garlic mashed potatoes, or check out our favorite potato sides dishes for the holidays.
Table of Contents
Before You Get Started
Tips for the Creamiest Mashed Sweet Potatoes: A little prep work goes a long way toward getting the perfect texture. Keep these simple tips in mind, and you’ll have success every time.
- Choose the right sweet potatoes. Look for short, plump potatoes instead of long, skinny ones. The shorter ones are less likely to be stringy.
- Cut them small and uniform. Dicing the potatoes into 1-inch pieces helps them cook evenly and quickly, usually in about 10-15 minutes.
- Drain thoroughly. This is a key step! Any extra water will make your mash watery. I like to let them steam in the colander for about 2 minutes to get rid of excess moisture.
- Use warm dairy. Room-temperature butter and warm milk absorb much better into the hot potatoes, which is the secret to getting that extra creamy finish.
- Mash while they’re hot. For the best texture, mash the sweet potatoes while they’re still warm. They can get a little gluey if they cool down too much.
Sweet or Savory? Your Choice!
Most mashed sweet potato recipes lean slightly sweet and buttery, which makes them a classic favorite for holidays and Sunday dinners. This base recipe fits that profile, but you can easily adjust it to match your taste or the meal you’re serving.
- For a Sweeter, Holiday-Style Mash: Stir in ½ teaspoon cinnamon and ¼ teaspoon nutmeg with the brown sugar. A small drizzle of maple syrup adds extra warmth and seasonal flavor.
- For a Savory, Everyday Mash: Skip the brown sugar and mix in fresh herbs like thyme, parsley, or chives. A pinch of garlic powder, onion powder, or smoked paprika adds cozy flavor that pairs perfectly with pork, chicken, or turkey.
How to Make Mashed Sweet Potatoes
Making this creamy sweet potato mash is so simple! Just follow these steps, and you’ll have a perfect side dish ready for the table.
Step 1: Prep the Sweet Potatoes
First, peel the sweet potatoes and dice them into 1-inch pieces. Cutting them into smaller, uniform chunks is the secret to making sure they cook quickly and evenly.
Place the diced potatoes in a large pot and cover them with cold, generously salted water.
** Tip: Salting the water helps season the potatoes from the inside out as they cook.
Step 2: Boil Until Tender
Bring the water to a simmer over medium-high heat, then reduce the heat to low. Let the potatoes simmer for about 10-15 minutes.
** Tip: You’ll know they’re ready when they are very tender and practically fall apart when you poke them with a fork.
Step 3: Drain and Steam
Drain the cooked potatoes thoroughly in a colander.
This step is important, you don’t want any extra water making your mash soupy!
Let the potatoes sit and release steam in the colander for a minute or two to remove any excess moisture, then return them to the warm pot.
Step 4: Add the Remaining Ingredients
Now for the good stuff. Add the room-temperature butter, the warm milk, and the brown sugar to the hot potatoes.
** Tip: Start with just 6 tablespoons of milk. You can always stir in a bit more if you want a looser consistency.
Step 5: Mash to Perfection
It’s time to mash! The tool you use makes a big difference in the final texture, so choose what sounds best to you:
- For a chunky mash with some texture: Use a regular potato masher or potato ricer. This leaves a few soft bits for that classic, homestyle feel.
- For a light and creamy mash: Use a hand mixer on medium speed. This gives you a smoother, fluffier mash without any large pieces.
- For a completely smooth and velvety mash: Use an immersion blender briefly to blend the potatoes until silky. Just don’t over-mix, or the potatoes can get a bit gummy.
Once you reach your preferred texture, give the potatoes a taste and season with salt and pepper if needed. Serve warm.
Storage and Make-Ahead Tips
Mashed sweet potatoes hold up well when made ahead, which makes them a great choice for getting ready before a busy week or keeping things simple when you’re planning for a holiday meal. Here’s everything you need to know about storing, freezing, and reheating them.
How to Store Leftovers
Allow the mashed sweet potatoes to cool completely before transferring them to an airtight container. They will keep in the refrigerator for 3-4 days.
To reheat, you can use the microwave or the stovetop.
- Microwave: Place the potatoes in a microwave-safe bowl, cover, and heat in 30-second increments, stirring in between, until warm. You may want to stir in a splash of milk or a pat of butter to restore their creamy texture.
- Stovetop: Warm the potatoes in a small saucepan over low heat, stirring occasionally. Add a bit of milk or butter as needed to keep them from drying out.
Can You Freeze Mashed Sweet Potatoes?
Yes, you can! Freezing is a great way to prep these potatoes far in advance.
- Cool completely: Let the mashed sweet potatoes cool to room temperature.
- Portion and pack: Spoon them into a freezer-safe, airtight container or a zip-top bag.
- Freeze: They will stay fresh in the freezer for up to 3 months.
To use, thaw the potatoes in the refrigerator overnight. Reheat them on the stovetop over low heat, stirring in a splash of milk and a little butter to bring back that creamy, smooth consistency.
Make-Ahead Instructions for Holidays
Mashed sweet potatoes are a lifesaver when you want to knock out some Thanksgiving prep ahead of time. You can make them 1–2 days in advance (such an easy way to check one thing off your holiday list early).
When you’re ready to serve, you have two simple options to reheat:
- Slow Cooker (Recommended): Spoon the mashed potatoes into your slow cooker, cover, and set it to LOW. Let them warm for 2-3 hours, giving them a good stir every so often. The slow cooker is great because it keeps the potatoes creamy and frees up your oven for all those other holiday dishes.
- Oven: Prefer the oven? Transfer the potatoes to a covered baking dish and bake at 350°F for about 20-25 minutes, or until they’re heated through.
No matter which method you choose, stir the potatoes well before serving and add a splash of milk and some extra butter if they need to loosen up.
Troubleshooting Mashed Sweet Potatoes
Sometimes mashed sweet potatoes come out stringy, watery, or gluey. Here’s how to fix or avoid the most common issues:
- Stringy or Fibrous Texture: Choose sweet potatoes that are short and fat (they tend to have fewer strings). If your cooked potatoes are stringy, push them through a potato ricer or mesh sieve before mashing.
- Watery or Runny Mash: Drain potatoes well after boiling, and let them sit in the colander to steam off extra moisture. Add milk or cream slowly; you can always add more, but you can’t take it out. If your mash gets too loose, gently heat it on the stove to thicken.
- Gummy or Gluey Potatoes: Over-mixing releases starch and makes mash gluey. Mash potatoes while they’re still warm, and mix just until smooth. Avoid using a food processor (stick with a masher or hand mixer for the best texture).
Frequently Asked Questions
Do you have to peel the potatoes first before boiling them?
Yes, for the smoothest and creamiest mash, it’s best to peel the sweet potatoes first. The skins can be tough and will prevent you from getting that silky texture. A simple vegetable peeler makes quick work of it.
How long does it take to boil sweet potatoes for mashing?
When cut into 1-inch chunks, sweet potatoes typically need to simmer for about 10-15 minutes. You’ll know they’re ready when they are very tender and a fork slides in with almost no resistance.
Can you make mashed sweet potatoes ahead of time?
Absolutely! This is one of the best parts about this recipe. You can prepare them completely 1-2 days in advance. Just let them cool, store them in an airtight container in the refrigerator, and reheat them in the slow cooker or oven when you’re ready to serve.
Can you freeze mashed sweet potatoes?
Yes, they freeze beautifully. Let the mash cool completely, then transfer it to a freezer-safe container or zip-top bag. They’ll stay fresh in the freezer for up to 3 months. Thaw them in the refrigerator overnight before reheating.
What’s the difference between using a potato masher vs. a hand mixer?
The tool you choose really affects the final texture: a potato masher gives a rustic texture, while a hand mixer makes them smooth and whipped.
Perfect Pairings for Mashed Sweet Potatoes
Mashed sweet potatoes are a versatile side dish. Their creamy texture and subtle sweetness make them a great partner for so many main courses, whether you’re planning a holiday feast or just a simple weeknight dinner.
Here are a few family-favorite meals that go well with this recipe:
- Holiday Dinners: These are a must-have on our Thanksgiving table, served right next to a roasted turkey breast, an oven baked ham, or a pineapple glazed ham. They also go perfectly with a festive roast chicken for Christmas or Easter.
- Weeknight Comfort Food: Serve a scoop alongside a classic meatloaf (with oatmeal) or some juicy grilled pork chops. The sweetness of the potatoes is a nice contrast to savory meat dishes.
- Cozy Sunday Suppers: They are delicious with bacon-wrapped pork tenderloin topped with a simple pan gravy or alongside honey mustard chicken.
Related Recipes
Mashed Sweet Potatoes
Equipment
- potato masher
Ingredients
- 3 lbs. sweet potatoes (about 5 large or 6 medium), peeled and cut into 1-inch cubes
- ½ cup whole milk, half-and-half, or heavy cream, warm
- 5 tablespoons salted butter, cut into pats and softened at room temperature (plus extra for serving, if desired)
- ¼ cup packed light brown sugar
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh herbs such as thyme, sage, rosemary, or parsley
Instructions
- Place the potatoes in a large pot and cover with about 1 inch of water. Season generously with salt. Bring to a boil over high heat. Reduce the heat so that the water is at a gentle boil, and cook uncovered until the potatoes are very tender, about 10-15 minutes. Drain well. Let them sit for a minute to allow any excess steam and water to escape. This is key to preventing a watery mash.
- Return the drained potatoes to the pot. Add the warm cream or milk (starting with just 6 tablespoons of milk and adding the remaining 2 tablespoons gradually, as needed to loosen), butter, and brown sugar. Mash the potatoes to your desired consistency. For a rustic, slightly chunky texture, use a potato masher. For a lighter, creamier finish, use a hand mixer on low or medium speed. Taste and season with salt and pepper.
- Transfer to a serving dish and garnish with extra pats of butter and fresh herbs, if desired.
Notes
- Room Temperature Ingredients: Using room-temperature butter and warm milk is important. They will absorb into the hot potatoes more easily, resulting in a creamier, smoother mash.
- Avoid Gummy Potatoes: Be careful not to over-mix, especially when using a hand mixer. Mix just until everything is combined and creamy. Overworking the starches can make the potatoes gummy.
- Fixing Stringy Potatoes: If you’re worried about strings, you can press the cooked potatoes through a potato ricer or a fine-mesh sieve before adding the other ingredients. This guarantees an ultra-smooth mash.
- Warm Spices: For a classic holiday feel, add ½ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, and a pinch of nutmeg.
- Savory Herbs: If you prefer a savory dish, skip the brown sugar and stir in finely chopped fresh herbs like chives, rosemary, or thyme.
- Make it Richer: For an even more decadent mash, you can substitute the milk with half-and-half or heavy cream.
- To Make Ahead: You can prepare the mashed sweet potatoes completely, let them cool, and store them in an airtight container in the refrigerator for 3-4 days.
- To Reheat: Warm the potatoes in a saucepan over low heat, stirring occasionally. Add a splash of milk to restore their creamy consistency. You can also reheat them in a slow cooker on LOW for 2-3 hours.
- To Freeze: Let the mash cool completely, then transfer it to a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Originally published in August, 2020, this post was updated in November, 2025.
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