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Mashed Sweet Potatoes with russet potatoes make a creamy, smooth side dish perfect for the holiday season. Boiled and prepared with simple ingredients, this sweet and savoury mash is a family favourite for cozy fall meals.
For more sweet potato recipes, try my Jamaican Sweet Potato Pudding and Baked Sweet Potato Fries next.
This sweet potato mash recipe is a must-have on my dinner table, especially for the holidays. It’s easy to make in just 30 minutes and brings the perfect balance of rich flavours.
I like adding russet potatoes for their fluffy, light texture that pairs perfectly with the natural sweetness of the sweet potatoes. The result is a smooth, buttery mash that feels both indulgent and comforting.
One night my hubby wanted sweet potatoes but I wanted russets. I boiled them in the same pot but was too lazy to separate the two so I just mashed them together. I added little butter here, some milk there, and the rest is history!
If you’re searching for a side dish that’s crowd-pleasing and simple to prepare, this is it. Thanksgiving wouldn’t be the same without it on the menu.
Are mashed sweet potatoes healthier than regular mashed potatoes?
Mashed sweet potatoes are often healthier than regular mashed potatoes because they contain more fiber, vitamin A, and antioxidants. Using both sweet potatoes and russets creates a mix of nutrients, flavours, and textures. The healthiness of the dish also depends on added ingredients like butter and cream.
Ingredients
- Sweet Potatoes: I love using sweet potatoes for their natural sweetness and vibrant colour. They add a boost of fiber and vitamin A, making the mash not only tasty but nutritious as well.
- Russet Potatoes: I add russet potatoes for their fluffy, starchy texture. They help balance out the sweetness and create a creamy, light mash that pairs well with the sweet potatoes.
- Butter: Butter adds richness and depth to the mash, giving it that indulgent, comforting flavour. It also helps create a smoother, more cohesive texture.
- Heavy Cream or Milk: I use heavy cream to achieve a creamy consistency. Cream adds a more decadent touch, while milk keeps it lighter but still smooth and satisfying.
- Salt and Pepper: These basics enhance the natural taste of the potatoes and provide the perfect savoury balance to the sweetness. Freshly cracked pepper adds a hint of warmth and depth.
- Fresh Parsley: Parsley is optional, but I like adding it for a pop of color and a hint of fresh, herby flavour. It makes the dish look inviting and adds a subtle brightness.
How to Make Mashed Sweet Potatoes
How Long to Boil Sweet Potatoes for Mash
Place the sweet potatoes and russet potatoes (with skins on) in a large pot and cover them with water. Add a generous amount of salt and bring the water to a boil. Cook until the potatoes are fork-tender, which should take about 20 to 25 minutes.
Mash Sweet Potatoes & Russet Potatoes
Once the potatoes are ready, drain them and let them cool slightly. Use a clean kitchen towel or your hands to gently remove the skins, which should slide off easily.
Transfer the peeled potatoes to a bowl or back into the pot. Warm the butter and cream in a small saucepan over low heat until the butter is melted, then pour it over the potatoes.
Mash everything together until smooth, leaving some streaks of both potatoes for a marbled effect, if desired.
Serve
Spoon the mashed potatoes into a serving dish, or alternate scoops to create a marbled presentation. Finish with cracked pepper and a sprinkle of fresh parsley for a touch of color. Enjoy this creamy, buttery mash as a comforting holiday side dish.
Recipe Tips
- Choose similarly sized potatoes. This ensures even cooking so that all the potatoes become tender at the same time.
- Don’t skip warming the butter and cream. Heating these before adding them to the potatoes helps the mash stay warm and blend more smoothly.
- Leave some potato streaks for texture. If you want a more rustic look, don’t over-mash; leaving some streaks of sweet and russet potatoes adds visual appeal and texture.
- Season the water generously. Adding salt to the boiling water infuses the potatoes with flavour from the start, making the final mash taste even better.
- Keep the skin on when boiling the potatoes. Boiling with the skin on helps to keep the nutrients inside the potato. Additionally, it adds a bit of flavour and texture to the finished product – of course, this is if you like to eat your potatoes with the skin on.
- Peel the potatoes when they’re warm. The skins come off much easier when the potatoes are still slightly warm, saving time and effort.
- Mash gently for best results. Over-mashing can make the texture gluey, so use a light touch to keep it fluffy and smooth.
Recipe Variations
- Sweeter: If you prefer you mashed sweet potatoes to be on the sweeter side, add a drizzle of maple syrup or a sprinkle of brown sugar when combining the ingredients. For a more indulgent twist, top with marshmallows and bake until golden.
- More Herbs: Mix in some chopped chives for a subtle onion-like flavour that complements the creaminess of the potatoes.
- Baked: Instead of boiling, bake the sweet potatoes and russet potatoes in the oven at 400°F for 45-60 minutes or until tender. Scoop out the flesh and mash them on the stovetop with the butter and cream for a deeper, roasted essence.
What pairs well with mashed sweet potatoes?
This sweet potato mash pairs wonderfully with bold, flavourful main dishes. It’s the perfect side to balance out the spice of Jerk Chicken or complement the rich, buttery notes of Cajun Butter Turkey Breast. For a hearty, comforting meal, serve it alongside my Jamaican Style Beef Pot Roast or Braised Short Ribs. The creamy texture of the mash soaks up the savory juices.
Storage
To store leftover mashed sweet potatoes, transfer them to an airtight container and refrigerate for up to 3-4 days.
Freezing: For longer storage, freeze the mash in a freezer-safe container or resealable bag for up to 2 months; just make sure to flatten it for even freezing.
Reheating: When reheating, thaw frozen potatoes overnight in the refrigerator and warm them on the stovetop over low heat, adding a bit of cream or milk to restore their creamy texture. Stir frequently to ensure even heating and prevent sticking.
Frequently Asked Questions (FAQs)
Yes, you can make the mashed potatoes a day ahead and store them in the refrigerator. Reheat them on the stovetop or in the microwave, adding a splash of cream or milk and stirring until warmed through and smooth.
No, you can boil the potatoes with the skins on and peel them afterward. The skins should come off easily once the potatoes have cooled slightly.
Yes, but keep in mind that using different varieties, like red potatoes or Yukon Golds, will slightly alter the texture and flavour. Russet potatoes provide a fluffy texture, while Yukon Golds add more creaminess.
Avoid over-mashing or using a food processor, as it can break down the starches too much, resulting in a gluey texture. Use a potato masher or ricer and mash just until smooth.
More Side Dishes
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Mashed Sweet Potatoes
Equipment
- Large Pot to boil the potatoes
- Potato Masher or Ricer or fork, for mashing the potatoes
- Mixing Bowls optional, if you want to combine potatoes outside the pot.
- Wooden Spoon or Rubber Spatula to gently mix the potatoes together
Ingredients
- 2 large Sweet Potatoes, thoroughly washed
- 3 medium Russet Potatoes, thoroughly washed
- 4 tbsp Butter
- 1/2 cup Heavy Cream, or milk, for a lighter alternative
- Salt and Pepper, to taste
- Fresh Parsley, optional, for garnish
Instructions
- Place the russet and sweet potatoes (whole, with skins on) in a large pot, cover with water and add a generous amount of salt. Bring to a boil and cook until fork-tender (about 20-25 minutes).
- Once cooked, drain the potatoes and let them cool slightly. Use a clean kitchen towel or your hands to gently remove the skins (the skins should slide off easily.)
- In a small saucepan, heat the butter and cream (or milk) over low heat until the butter is fully melted and the mixture is warm. Do not let it boil.
- Add the peeled russet and sweet potatoes to a large bowl or back into the pot. Pour of the warm milk and butter mixture into the potatoes. Mash gently using a potato masher (if using a rice, rice the potatoes first then add liquid), leaving some streaks of russet and sweet potatoes for a marbled effect if desired. Finish with cracked pepper and fresh parsley, serve and enjoy!
