Creamy Savory Mashed Sweet Potatoes
The perfect addition to any holiday meal, this Creamy Savory Mashed Sweet Potatoes is so easy to make. Made with simple wholesome ingredients, this mashed sweet potatoes recipe is rich and creamy without being a heavy side dish.
Servings 6 people
Calories 332kcal
Ingredients
- 4 pounds sweet potatoes peeled and cut into 1″ cubes
- 2 teaspoons salt divided
- 1 garlic clove minced
- 3 tablespoons butter cubed
- Freshly ground black pepper
- ¼ cup sour cream
- Fresh parsley for garnish chopped
Instructions
- In a large pot, bring water to a boil then add sweet potatoes and 1 teaspoon of salt.
- Cook until potatoes are tender.
- Drain then return the potatoes to the pot. Add in 1 teaspoon of salt, garlic, butter and black pepper.
- Mash with a potato masher to your desired consistency. You can also use an electric hand mixer blend on low speed. Blend until smoother and creamy.
- Add sour cream and give a good stir. Transfer to a serving bowl and garnish with fresh parsley and more butter.
Notes
- Make sure you start boiling the sweet potato in cold water instead of adding them to boiling water. This helps them cook evenly.
- The potatoes must be fully drained before you mash them or they'll be watery.
- Mash the potatoes with a potato masher, fork, or a blender.
- To store: Place leftover mashed sweet potatoes in an airtight container in the fridge for up to 4 days.
- To reheat: I like to reheat the mash in the microwave or stovetop with a splash of liquid to help loosen it up.
- To freeze: Freeze mashed sweet potatoes in a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/6 | Calories: 332kcal | Carbohydrates: 60g | Protein: 5g | Fat: 8g | Cholesterol: 15mg | Sodium: 952mg | Potassium: 1042mg | Fiber: 9g | Sugar: 13g