Up until now I thought that making mashed sweet potatoes was kind of a pain, I mean first you have to roast them for what seems like for ever. Then, you’re trying to manage a potato that’s 425ºF whilst trying to scrape out the roasted insides into a mixing bowl which inevitably leaves me with a burn or two. Or you can try boiling them like regular potatoes only to be left with a watery mess. Needless to say, we haven’t eaten a lot of mashed sweet potatoes, but not for the lack of liking that’s for sure.
But… just recently I read about a technique in Cook’s Illustrated, (they really are the best at solving kitchen dilemmas aren’t they?) where you simmer chunks of sweet potato with a bit of butter and cream (or milk) until the potatoes are tender. Then you simply mash them into the best mashed sweet potatoes of your life! This method yields the best, richest flavored mashed sweet potatoes I’ve ever made, and they’re super smooth with no lumps. Best of all they’re also the easiest mashed sweet potatoes I’ve ever made!
This is what they look like right after they’ve been simmered.
I’ve found it’s best to mash these with an electric mixer because it yields the smoothest results, but if you don’t mind a few lumps, you can mash them by hand.
These would be perfect served alongside my Honey Mustard Cranberry Glazed Pork Loin or this Simple Herb Roasted Chicken. I’ve also thoroughly enjoyed these mashed potatoes reheated with an over easy egg on top for breakfast!Print
- 3 pounds sweet potatoes, washed and peeled
- 1 stick, 8 Tablespoons salted butter
- 1/4 Teaspoon sea salt, or to taste
- 3 Tablespoons heavy cream or milk of your choice
- Cut the sweet potatoes into chunks about 1″x1″ trying to keep them as even as possible so that they cook evenly.
- Place the cut up potatoes into a large pot with the butter, sea salt, and cream. Bring the mixture to a boil and then reduce to low heat. Simmer until the sweet potatoes are completely tender, 40-45 minutes, stirring 5-6 times throughout the cooking time.
- When the potatoes are tender, mash them until they’re smooth in an electric mixer.
- Serve immediately.
- If you have leftovers, they reheat perfectly in a nonstick frying pan over medium heat, stirring constantly.