Description
This creamy savory mashed sweet potatoes recipe offers a rich and comforting side dish made by boiling sweet potatoes until tender, then mashing them with butter, garlic, sour cream, and seasoning. Garnished with fresh parsley, it’s perfect for a flavorful addition to any meal.
Ingredients
Scale
Sweet Potatoes
- 4 pounds sweet potatoes, peeled and cut into 1″ cubes
Seasonings and Flavorings
- 2 teaspoons salt, divided
- 1 garlic clove, minced
- Freshly ground black pepper, to taste
Dairy
- 3 tablespoons butter, cubed
- ¼ cup sour cream
Garnish
- Fresh parsley, chopped
Instructions
- Boil the Sweet Potatoes: In a large pot, fill it with cold water and add 1 teaspoon of salt. Add the peeled and cubed sweet potatoes to the pot and bring the water to a boil. Cook until the sweet potatoes are tender and easily pierced with a fork, about 15 minutes.
- Drain and Return to Pot: Drain the cooked sweet potatoes thoroughly to avoid watery mash. Return them to the pot to prepare for mashing.
- Add Seasonings and Butter: Add the remaining 1 teaspoon of salt, minced garlic, cubed butter, and freshly ground black pepper to the sweet potatoes.
- Mash the Potatoes: Use a potato masher to mash the sweet potatoes to your desired consistency. Alternatively, use an electric hand mixer on low speed to blend until smooth and creamy.
- Incorporate Sour Cream: Stir in the sour cream well to add richness and a slight tang to the mash.
- Garnish and Serve: Transfer the mashed sweet potatoes to a serving bowl. Garnish with fresh chopped parsley and, if desired, an additional pat of butter. Serve warm.
Notes
- Start boiling the sweet potatoes in cold water instead of adding them to boiling water to ensure even cooking.
- Drain the potatoes thoroughly before mashing; any excess water can make the mash watery.
- You can mash the potatoes with a potato masher, fork, or use a blender for a very smooth texture.
- To store leftovers, place mashed sweet potatoes in an airtight container and refrigerate for up to 4 days.
- Reheat leftovers in the microwave or on the stovetop with a splash of liquid to loosen the texture.
- Freeze mashed sweet potatoes in a freezer-safe bag for up to 3 months for longer storage.
