Mashed Sweet Potatoes

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.

Prep Time10

Cook Time20

Total Time30

Course: Sides

Cuisine: American

Keyword: How long to boil sweet potatoes for mash, How to make mashed sweet potatoes, Mashed sweet potato recipe, mashed sweet potatoes, Mashed sweet potatoes recipe, Sweet potato mash

Servings: servings

Author: Taneisha Morris

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!

Notes

Potato Ricer: If you like extra creamy mashed potatoes, use a ricer for the russets but hand-mash the sweet potatoes for texture.

Use Warm Milk and Butter: Cold liquids can shock the potatoes, leading to a gummy texture. Warm milk and butter blend smoothly into the hot potatoes.

Nutrition