Mashed Sweet Potatoes

This easy mashed sweet potatoes recipe is a simple and delicious side dish, perfect for any family dinner!

Course Side Dish

Cuisine American

Keyword easy mashed sweet potatoes, mashed sweet potatoes, mashed sweet potatoes recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 244kcal

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

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.

Tips for the Best Texture

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.

Flavor Variations

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.

Make-Ahead and Storage

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.