Not-Too-Dense Mashed Sweet Potatoes
featured in Mashed Potatoes Your Way
Whip up these Not-Too-Dense Mashed Sweet Potatoes for a lighter, fluffier spin on a classic side dish. With a touch of maple syrup and a sprinkle of cinnamon, your taste buds will be dancing with delight!
Tasty Team
90% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 10 servings
- 3 lb sweet potato (1.5 kg), peeled and cut into large chunks
- 2 lb russet potato (910 g), peeled and cut into large chunks
- cold water
- 1 tablespoon kosher salt, plus more to taste
- ½ cup unsalted butter (115 g), cubed
- ½ cup heavy cream (120 mL)
- ½ cup whole milk (120 mL)
- freshly ground black pepper, to taste
- 1 tablespoon fresh chives, chopped, for garnish
Nutrition Info
- Calories 356
- Fat 14g
- Carbs 53g
- Fiber 4g
- Sugar 14g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Add the sweet potatoes and potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and transfer the potatoes to a large bowl. Set aside.
- In a small pot over low heat, bring the butter, cream, and milk to a simmer. Once simmering, remove from the heat.
- Pour the cream mixture over the potatoes and mash with a hand masher until smooth. Season to taste with pepper and salt.
- Garnish with chives, if desired.
- Note: Russet potatoes gives these a lighter texture compared your typical sweet potato mash, but you can swap them out with two additional pounds of sweet potatoes if you’d prefer to keep it classic.
- Enjoy!
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