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Ultra Creamy Mashed Sweet Potatoes: The Velvety Comfort Side

A close-up of creamy, bright orange mashed sweet potatoes served in a white bowl.
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Learn the simple technique for making ultra creamy, buttery mashed sweet potatoes. This recipe delivers a velvety texture perfect for holiday dinners or weeknight comfort food.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into 1-inch pieces
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup whole milk or half-and-half (or dairy-free alternative)
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt, or to taste
  • Pinch of ground nutmeg

Instructions

  1. Place the sweet potato pieces in a large pot and cover them with cold water. Add a pinch of salt to the water.
  2. Bring the water to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely. This step is key: return the drained potatoes to the hot, empty pot and place it over low heat for 2 to 3 minutes, stirring occasionally. This removes excess moisture, which prevents watery mash.
  4. Remove the pot from the heat. Add the softened butter, milk, honey (or maple syrup), cinnamon, and nutmeg.
  5. Mash the potatoes using a potato masher until mostly smooth. For the ultra-creamy texture, use an electric hand mixer or a potato ricer to whip the mixture until it is completely velvety. Do not overmix if using a mixer.
  6. Taste the mash and add more salt if needed. Serve immediately.

Notes

  • For the best, fluffiest result, use a potato ricer instead of a standard masher.
  • If you want a savory side dish, skip the honey/maple syrup and add 1/4 teaspoon of smoked paprika with the cinnamon.
  • This recipe works well for making dairy free mashed sweet potatoes by substituting butter with vegan butter and using a non-dairy milk like oat or almond milk.

Nutrition

Find it online: https://kitchenslang.com/mashed-sweet-potatoes-creamy-velvety-side/