Description
This Creamy Savory Mashed Sweet Potatoes recipe delivers a rich and velvety side dish perfect for any meal. Made with tender sweet potatoes, garlic, butter, and sour cream, it’s flavorful and comforting, topped with fresh parsley for a delightful finish.
Ingredients
Scale
Sweet Potatoes
- 4 pounds sweet potatoes, peeled and cut into 1″ cubes
- 2 teaspoons salt, divided
- 1 garlic clove, minced
To Finish
- 3 tablespoons butter, cubed
- Freshly ground black pepper, to taste
- ¼ cup sour cream
- Fresh parsley, chopped, for garnish
Instructions
- Boil Sweet Potatoes: In a large pot, start with cold water and bring it to a boil. Add the sweet potatoes and 1 teaspoon of salt. Boil until the potatoes are tender when pierced with a fork, about 15 minutes.
- Drain and Return: Drain the cooked potatoes thoroughly and return them to the pot to prevent them from becoming watery.
- Mash the Potatoes: Add the remaining 1 teaspoon salt, minced garlic, cubed butter, and freshly ground black pepper to the pot. Mash the potatoes using a potato masher to your desired texture. For a smoother consistency, use an electric hand mixer on low speed until creamy.
- Add Sour Cream and Stir: Mix in the sour cream thoroughly to create a rich, creamy texture.
- Serve and Garnish: Transfer the mashed sweet potatoes to a serving bowl. Garnish with freshly chopped parsley and additional butter if desired. Serve warm.
Notes
- Start boiling the sweet potatoes in cold water for even cooking instead of adding them directly to boiling water.
- Ensure sweet potatoes are fully drained before mashing to avoid watery mash.
- You can mash the potatoes with a potato masher, fork, or use a blender for a different texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat mashed sweet potatoes 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.
