These best ever Mashed Sweet Potatoes are perfect for family dinners and holiday meals alike. They're simple to make, a crowd pleaser, and ultra creamy thanks to a technique I learned from Cook's Illustrated. This recipe is based on that simple trick but with the measurements tweaked for even creamier results.
8tbspsalted butter1 stick, or ghee, vegan butter, or olive oil
1/4Teaspoonsea saltor to taste
1/4tspblack pepper
6tbspheavy creambroth or dairy free milk of choice
Instructions
Cut the sweet potatoes into chunks about 1"x1" trying to keep them as even as possible so that they cook evenly.
Melt the butter in a medium sized pot and add the cream. You can add the sea salt and pepper or season to taste at the end of the cooking time.
Cover the pot and bring the mixture to a boil and then reduce to low heat to maintain a light simmer. Stir the sweet potatoes to coat them in the butter mixture.
Simmer covered until the sweet potatoes are completely tender, 40-45 minutes. Stir 1-2 times during the cooking time to help the sweet potatoes cook evenly.
When the potatoes are tender, mash them until they're smooth in an electric mixer, food processor, or by hand.
Serve immediately.
If you have leftovers, they reheat perfectly in a nonstick frying pan over medium heat, stirring constantly.
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Notes
Be careful not to let the liquid run out near the end of the cooking time, adding more liquid only as necessary to keep them from sticking. The finished potatoes will only have some butter in the bottom and the liquid will have evaporated.