I developed a Creamy Sweet Potato Mash that stays light using one unexpected pantry ingredient, and I’m excited to share the simple trick I use for holiday dinners.

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I love how this Creamy Savory Mashed Sweet Potatoes quietly steals the show on a holiday table. It’s richer than a plain mash but not lead-heavy, and I swear you’ll start wondering if you stumbled on The Best Mashed Sweet Potatoes or just got lucky.

I mash in unsalted butter and a bit of sour cream to make it silky, bright, and oddly elegant. Sometimes I call it my Creamy Sweet Potato Mash, cause that’s exactly what it feels like, like a side that wants to be noticed but won’t show off too hard, you know?

Ingredients

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Sweet potatoes: starchy, high in fiber and vitamin A, naturally sweet, adds creamy body
Unsalted butter: rich in fat and flavor, makes mash silky, not a health food
Whole milk or half and half: adds fat for richness, boosts creaminess and mouthfeel
Sour cream or Greek yogurt: gives tang, adds protein and slight acidity to balance sweetness
Garlic: provides savory depth, low calories, potential immune benefits, can be roasted for sweetness
Fresh thyme: earthy herb, low cal, brightens flavors, helps cut richness without adding carbs
Chives or parsley: fresh garnish, tiny vitamins, adds brightness and color, not much calories

Ingredient Quantities

3 lb sweet potatoes (about 4 medium)

4 tbsp unsalted butter, softened

1/2 cup whole milk (or half and half if you want it richer)

1/4 cup sour cream or plain Greek yogurt for tang

2 cloves garlic, minced (or 1 head roasted garlic, optional)

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)

1/4 cup low sodium chicken or vegetable broth, if needed to thin

2 tbsp chopped fresh chives or parsley for garnish

1/4 tsp smoked paprika or cayenne for a little kick, optional

How to Make this

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1. Peel (or leave skins on if you like more texture) and cut 3 lb sweet potatoes into 1 to 2 inch chunks so they cook evenly.

2. Put the chunks in a large pot, cover with cold water, bring to a boil, then simmer until super tender when pierced, about 15 to 20 minutes. Drain well and let them sit a minute so excess steam escapes.

3. If using roasted garlic, roast a head at 400 F for 30 to 40 minutes until soft, squeeze cloves out and mash. If using fresh garlic, mince 2 cloves and you’re good.

4. Warm 1/2 cup whole milk (or half and half) in a small saucepan or microwave until just warm. Warming keeps the mash creamy and stops it from cooling too fast.

5. Return the drained potatoes to the pot or a bowl and add 4 tbsp softened unsalted butter. Mash with a ricer or potato masher until mostly smooth but still a little rustic if you like.

6. Stir in the warm milk, 1/4 cup sour cream or plain Greek yogurt, and the roasted or minced garlic. Mix until creamy. If it seems heavy add a splash, if it’s dry add more by tablespoons.

7. Season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp chopped fresh thyme (or 1 tsp dried). Add 1/4 tsp smoked paprika or a pinch of cayenne if you want a little kick.

8. If the mash is too thick, stir in up to 1/4 cup low sodium chicken or vegetable broth (or a few tablespoons of the reserved cooking water) until you reach the texture you want.

9. Taste and adjust salt and pepper. Rewarm gently on very low heat for a minute or two if needed but don’t overcook.

10. Spoon into a serving bowl, sprinkle 2 tbsp chopped fresh chives or parsley on top and a light dusting of smoked paprika if using. Serve hot and enjoy.

Equipment Needed

1. Cutting board (big enough for 3 lb sweet potatoes)
2. Chefs knife (keep it sharp for peeling and chopping)
3. Vegetable peeler (optional if you like skins)
4. Large pot with lid (for boiling the potatoes)
5. Colander (for draining)
6. Potato ricer or sturdy potato masher (ricer = super smooth, masher = more rustic, dont overwork them)
7. Small saucepan or microwave safe measuring cup (to warm the milk)
8. Mixing bowl and rubber spatula or wooden spoon (to stir and finish the mash)
9. Measuring cups and spoons (for butter, milk, sour cream, salt and spices)

FAQ

Q: Can I make these mashed sweet potatoes ahead of time? A: Yes, you can. Make them up to 2 days ahead and keep covered in an airtight container in the fridge, or freeze for up to 3 months. Reheat slowly on the stove over low heat, stirring and adding a splash of milk or broth to loosen, or use the microwave in short bursts and stir between, it helps keep them creamy.

Q: Should I roast or boil the sweet potatoes? A: Roasting gives more caramelized, deeper flavor and less water, but boiling is faster. If you boil, keep the skins on or steam them so they dont soak up extra water and become watery.

Q: How do I get the creamiest texture without it turning gluey? A: Warm the butter and milk before adding, mash while the potatoes are hot, and use a ricer or food mill for ultra smooth results. Avoid over beating with an electric mixer, that can make them gummy.

Q: Can I make this dairy free or vegan? A: Absolutely. Swap butter for olive oil or vegan butter, use full fat coconut milk or cashew milk for richness, and replace sour cream with plain vegan yogurt or a little mashed avocado for creaminess. Taste for seasoning since flavors change a bit.

Q: My mash tastes flat, how do I brighten it? A: Add a little acid like a teaspoon of lemon juice or a splash of apple cider vinegar, and a touch more salt, that wakes up the flavors. Fresh thyme and chives help, and a pinch of smoked paprika or cayenne gives nice depth.

Q: Do I use raw minced garlic or roasted garlic? A: Both work. Roasted garlic is mild and sweet, great if you want mellow flavor, just squeeze the cloves in and mash. Raw minced garlic gives a sharper bite, use less if youre worried about overpowering the potatoes.

Creamy Savory Mashed Sweet Potatoes Recipe Substitutions and Variations

Butter: swap with 3 to 4 tbsp good olive oil or 4 tbsp vegan butter if you need dairy free, or use ghee for a nuttier, richer taste.
Whole milk: use half and half for extra richness, or canned full fat coconut milk for dairy free, or unsweetened almond or soy milk plus a tablespoon of oil or butter to mimic the fat.
Sour cream or Greek yogurt: use crème fraîche, mascarpone, or plain full fat yogurt instead, same amount. Buttermilk works too if you use a little less and stir gently so it stays creamy.
Garlic (fresh): swap for 1/4 to 1/2 tsp garlic powder per clove for convenience, or use a head of roasted garlic or jarred roasted garlic for a sweeter, mellow flavor.

Pro Tips

1. Texture first: for ultra silky mash push the cooked potatoes through a ricer or food mill, but if you like a bit of bite leave some skins on and mash by hand. Don’t overmix though, or they’ll turn gluey.

2. Warm your dairy and butter before adding, it keeps the mash creamy and stops it from cooling down fast. Add liquids a little at a time, by tablespoons, until you hit the texture you want.

3. Roast the garlic if you want mellow, sweet garlic, use raw minced if you want a sharper punch. If you roast, mash the cloves into the warm butter so the flavor spreads evenly.

4. Season in steps and taste as you go because sweet potatoes need more salt than you expect; a little acid helps too, like a squeeze of lemon or splash of apple cider vinegar to brighten the sweetness.

5. If you need to reheat or hold the mash, add a few tablespoons of broth or reserved cooking water and rewarm gently on very low heat so it doesn’t dry out. Finish with a pat of butter and fresh chives for shine and freshness.

Creamy Savory Mashed Sweet Potatoes Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I developed a Creamy Sweet Potato Mash that stays light using one unexpected pantry ingredient, and I'm excited to share the simple trick I use for holiday dinners.

Servings

servings

Calories

294

kcal

Equipment: 1. Cutting board (big enough for 3 lb sweet potatoes)
2. Chefs knife (keep it sharp for peeling and chopping)
3. Vegetable peeler (optional if you like skins)
4. Large pot with lid (for boiling the potatoes)
5. Colander (for draining)
6. Potato ricer or sturdy potato masher (ricer = super smooth, masher = more rustic, dont overwork them)
7. Small saucepan or microwave safe measuring cup (to warm the milk)
8. Mixing bowl and rubber spatula or wooden spoon (to stir and finish the mash)
9. Measuring cups and spoons (for butter, milk, sour cream, salt and spices)

Ingredients

3 lb sweet potatoes (about 4 medium)
4 tbsp unsalted butter, softened
1/2 cup whole milk (or half and half if you want it richer)
1/4 cup sour cream or plain Greek yogurt for tang
2 cloves garlic, minced (or 1 head roasted garlic, optional)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
1/4 cup low sodium chicken or vegetable broth, if needed to thin
2 tbsp chopped fresh chives or parsley for garnish
1/4 tsp smoked paprika or cayenne for a little kick, optional

Directions

Peel (or leave skins on if you like more texture) and cut 3 lb sweet potatoes into 1 to 2 inch chunks so they cook evenly.
Put the chunks in a large pot, cover with cold water, bring to a boil, then simmer until super tender when pierced, about 15 to 20 minutes. Drain well and let them sit a minute so excess steam escapes.
If using roasted garlic, roast a head at 400 F for 30 to 40 minutes until soft, squeeze cloves out and mash. If using fresh garlic, mince 2 cloves and you're good.
Warm 1/2 cup whole milk (or half and half) in a small saucepan or microwave until just warm. Warming keeps the mash creamy and stops it from cooling too fast.
Return the drained potatoes to the pot or a bowl and add 4 tbsp softened unsalted butter. Mash with a ricer or potato masher until mostly smooth but still a little rustic if you like.
Stir in the warm milk, 1/4 cup sour cream or plain Greek yogurt, and the roasted or minced garlic. Mix until creamy. If it seems heavy add a splash, if it's dry add more by tablespoons.
Season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp chopped fresh thyme (or 1 tsp dried). Add 1/4 tsp smoked paprika or a pinch of cayenne if you want a little kick.
If the mash is too thick, stir in up to 1/4 cup low sodium chicken or vegetable broth (or a few tablespoons of the reserved cooking water) until you reach the texture you want.
Taste and adjust salt and pepper. Rewarm gently on very low heat for a minute or two if needed but don't overcook.
Spoon into a serving bowl, sprinkle 2 tbsp chopped fresh chives or parsley on top and a light dusting of smoked paprika if using. Serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.