Mashed Sweet Potatoes
A Cozy Kitchen Moment: Let’s Talk Mashed Sweet Potatoes
Alright, settle in for a tale of sweet potato glory. I make mashed sweet potatoes way more often than I admit—mainly because they remind me of cozy nights at my Nana’s, usually after she’d let the dog lick the spoons (don’t worry, I use fresh ones). There was this one time I tried to jazz them up with some fancy cheese—total disaster. But that’s a story for later, maybe after you’ve peeled your first spud.
I don’t think of sweet potatoes as just a side dish, honestly. Sometimes, when I’m wandering my local shop on a rainy Tuesday, I’ll pick some up just because I know they’ll cure whatever’s bugging me. And you know what? Whenever I bring a bowl of these to the table—bam!—the room goes a little quieter; folks dig in with that hungry look. Oh, and the color alone cheers me up quicker than a fresh pot of coffee on a Monday morning.
Why You’ll Love These (Or At Least Why I Keep Making Them)
I make this when the weather’s turning or, honestly, if I’m feeling lazy but still want something comforting. My family goes wild for it—especially the bit that’s a little sweet and buttery but not straight-up dessert. Sometimes it gets a bit too sticky if you add too much milk (been there, fixed it) but it’s almost impossible to mess up. And if you do, well, sweet potatoes are forgiving, kind of like my old dog after I tripped over him for the millionth time.
Here’s What You’ll Need (and What You Probably Already Have)
- About 3 big sweet potatoes (roughly 1 to 1.5 kilos or a good armful; if you use the skinny ones, toss in a couple extra)
- 3 tablespoons butter (salted or unsalted, truly, whatever’s knocking around in your fridge)
- 1/4 cup milk (I sometimes sub in half-and-half when I want it extra rich, or oat milk if my mate Lisa is over—she’s dairy free)
- Pinch of salt (although my grandmother always insisted on Maldon flakes, I usually just grab whatever’s closest)
- Black pepper to taste (optional but I think it’s non-negotiable)
- Maple syrup or honey (2 teaspoons, but I only do this when I’m feeling fancy; brown sugar works too)
- Sprinkle of cinnamon or nutmeg (again, totally optional, but sometimes I like it around Thanksgiving)
How To Make ‘Em (My Way, with a Few Side Notes)
- Peel and chop the sweet potatoes. Don’t fuss about getting the pieces perfectly equal—just roughly 2-inch chunks is fine, otherwise you’ll be peeling until the cows come home.
- Boil ‘em up. Chuck the pieces in a big pot, cover with water, and add a good pinch of salt. Bring it to a boil. Let it bubble away until they’re super tender, about 15-20 minutes, but I tend to just poke them with a fork every now and then. If it slides in easy, you’re golden.
- Drain and (here’s where I always get steam in my glasses) mash. I tip mine into a colander, then dump them into a big mixing bowl. A potato masher (the old-school kind) is best, but if you only have a fork, that’ll do—pretty sure my cousin still does it that way, bless him.
- Add butter, milk, and any sweeteners/spices you fancy. Stir them all in while the potatoes are still hot. Don’t worry if it looks a bit lumpy at first—it always seems strange, then smooths out. This is where I usually sneak a taste and adjust the salt.
- Give it a good stir. Or a bit of a whip for creamier mash. If you’re feeling wild, toss in a splash more milk or butter. (Don’t overthink it, but do taste as you go—otherwise you’ll be left wondering why it’s not quite right, trust me!)
Random Discoveries & Notes (From Mess-Ups and Successes)
- If you add the butter first and let it melt into the hot potato, everything blends smoother in the end. I found this out after scraping globs of cold butter endlessly.
- Once, I tried to use my old food processor—big mistake. You get glue. Just use that masher or fork.
- Actually, I find it works better if you serve them right from the pot, especially in winter; it keeps them steamy and everyone happy.
Stuff I’ve Tried: Variations (And a Fail or Two)
- I tossed in smoky paprika once—wow. Not traditional but weirdly good, especially with grilled chicken.
- Once, I added roasted garlic and a cheeky splash of cream—dangerously good, almost upstaged the roast.
- Okay, don’t try adding feta. I did it. It was…not right. Lesson learned.
Gear You Might Want (or Improvise Like Me)
- Potato masher—top choice. But a sturdy fork, large spoon, or even the bottom of a mug can do if you’re in a pinch.
- Large saucepan or a sturdy pot (I once used a Dutch oven and it felt unnecessarily fancy, but hey, do you!)
- Colander or even your biggest slotted spoon for draining.
Don’t have a proper masher? No sweat. I’ve mashed with the back of a ladle before when all else failed. The potatoes survived, and so did my dinner.
How to Store (If There’s Any Left)
Pop leftovers in an airtight box in your fridge—should last 2 to 3 days, but honestly, in my house it never makes it past breakfast (I am not above eating a cold spoonful straight from the tub!). If you want to reheat, a splash of milk and a microwave wave is all you need.
How I Serve It (Family Quirks and Real Talk)
I usually serve these in a big, mismatched bowl with butter melting on top and a few chives scattered for something green. We always seem to eat it with roast chicken or, funnily enough, with spicy sausage. My uncle also insists on adding a glug of hot sauce at the table. Weird but kinda tasty.
Pro Tips: Bits I Messed Up So You Don’t Have To
- Don’t try to mash potatoes when they’re only lukewarm, or you’ll be there all night, trust me.
- Once, I rushed the peeling and ended up with stringy bits. Slow down for that part; a little patience goes a long way.
- If you go too heavy on the milk at first, it’s tricky to fix. Add it slowly.
Questions I Actually Get from Friends and Cousins
- “Can I make mashed sweet potatoes ahead of time?” Sure thing, just reheat and add a splash more milk if they get dry. (And if you forget, they’re still good cold… or is that just me?)
- “What’s the best sweetener?” I flop between maple syrup and brown sugar. Honestly, whatever you have works, and sometimes, I skip the sweetener altogether if the potatoes are nice enough on their own.
- “Can you freeze it?” Technically, yes. But the texture goes a little off. I usually eat it up before it comes to that.
- “Do I need a proper masher?” Nope! If your arms are up for it, a fork or spoon will do just fine—think of it as a mini workout before dinner (or justification for a second helping).
A Quick Side Note—Digression Alert!
By the way, did you know sweet potatoes aren’t actually potatoes? Learned that the hard way in a pub quiz. If you find random food trivia as fascinating as I do, check out Serious Eats—they break it all down! For loads of sweet potato inspiration, I love scrolling through Love & Lemons’ sweet potato recipes (some combos are wild but in a good way).
If you make this, let me know if you manage to save leftovers—or if you ever figure out a way to successfully add cheese (I’ve given up, honestly).
Ingredients
- 2 lbs sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon vanilla extract (optional)
Instructions
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1Peel and cut the sweet potatoes into 1-inch cubes.
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2Place the sweet potato cubes in a large pot and cover with water. Bring to a boil over medium-high heat.
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3Reduce heat and simmer for 15-20 minutes, or until sweet potatoes are very tender when pierced with a fork.
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4Drain the sweet potatoes and return to the pot. Add butter, heavy cream, brown sugar, cinnamon, salt, black pepper, and vanilla extract if using.
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5Mash the sweet potatoes until smooth and creamy. Adjust seasoning to taste.
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6Serve warm as a side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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