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Mashed Sweet Potatoes Savory

Mashed Sweet Potatoes Savory
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A creamy, comforting, and savory take on mashed sweet potatoes, perfect as a holiday side dish or for a busy weeknight. This recipe balances the natural sweetness of the potatoes with savory elements like garlic, fresh herbs, and rich butter, offering a nourishing and flavorful alternative to traditional sweet potato casseroles.

Ingredients

Scale

3 lbs Sweet Potatoes (about 4–5 medium)

1/2 cup (1 stick) Unsalted Butter

3–4 cloves Garlic, minced

1 tablespoon Fresh Rosemary or Thyme, finely chopped

1/4 to 1/2 cup Heavy Cream or Half-and-Half, warmed

1 teaspoon Sea Salt, or to taste

1/2 teaspoon Freshly Ground Black Pepper, or to taste

Instructions

1. 1. Prep the Potatoes: Wash and peel the sweet potatoes thoroughly. Chop them into uniform 1-inch cubes.

2. 2. Boil the Potatoes: Place the potato cubes in a large pot. Add enough cold, salted water to cover them by at least an inch. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.

3. 3. Infuse the Butter: While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and chopped fresh herbs. Let it gently sizzle for 2-3 minutes until fragrant, but not browned. Remove from heat.

4. 4. Drain and Mash: Drain the potatoes completely in a colander, letting excess steam escape for a minute. Return the potatoes to the warm pot.

5. 5. Combine and Season: Pour the warm garlic-herb butter over the hot potatoes. Begin mashing with a potato masher. Gradually pour in the warmed heavy cream until you reach your desired consistency. Season generously with salt and pepper.

6. 6. Serve Immediately: Stir to combine, taste, and adjust seasoning if needed. Serve hot, garnished with extra herbs or a pat of butter.

Notes

Variations: To make it vegan, use vegan butter or olive oil and full-fat coconut milk or creamy nut milk. Try different herbs like sage or chives. For extra richness, add a few tablespoons of sour cream, Greek yogurt, or cream cheese. You can also roast the potatoes at 400°F (200°C) for 45-60 minutes instead of boiling for a deeper flavor.

Pro Tips: Drain potatoes very well to avoid a watery mash. Always mash potatoes while they are hot and use warmed liquids (butter and cream) for the best texture. Use a hand masher for a rustic texture or a hand mixer on low for a whipped consistency; do not use a blender or food processor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of cream or milk to restore moisture. This dish can be made up to two days in advance and reheated in the oven at 350°F (175°C) for 20-25 minutes.

Nutrition

Find it online: https://mimarecipes.com/mashed-sweet-potatoes-savory/