Creamy Savory Mashed Sweet Potatoes
Smooth, lightly seasoned mashed sweet potatoes with butter, garlic, and a touch of herbs. A quick, cozy side dish that pairs well with weeknight meals or holiday gatherings.
Ingredients
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 4 tbsp unsalted butter
- 1 cup whole milk (or half-and-half for richer texture)
- 2 cloves garlic, minced
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika or regular paprika (optional)
- 1 tbsp chopped fresh chives or parsley for garnish (optional)
- 1 tbsp olive oil (optional, for roasting garlic if preferred)
Instructions
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook until the sweet potatoes are very tender when pierced with a fork, about 12–15 minutes.
- While the potatoes cook, warm the milk and butter together in a small saucepan over low heat until the butter is melted and the mixture is warm. Add minced garlic to the warm milk for a gentle, mellow garlic flavor; cook for 1–2 minutes to take the raw edge off. Do not boil. Alternatively, roast garlic separately and mash into the milk mixture.
- Drain the potatoes well in a colander and return them to the hot pot. Let them sit for a minute to steam off excess moisture.
- Using a potato masher (or a ricer for extra-silky texture), mash the sweet potatoes to your desired consistency.
- Gradually stir in the warm milk and butter mixture until creamy. You may not need the entire amount — stop when the texture looks right to you.
- Season with salt, black pepper, and paprika if using. Taste and adjust seasoning.
- Transfer to a serving dish and sprinkle with chopped chives or parsley. Serve warm.