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Mashed Sweet Potatoes

Mashed sweet potatoes are boiled until fork-tender, then mashed with butter, whole milk, salt, and pepper for a smooth, creamy side dish. This simple stovetop method keeps the sweet potatoes tender and easy to mash.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 8 cup water cold
  • 4 tbsp unsalted butter
  • 0.33 cup whole milk
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart pot

Method
 

  1. Put the sweet potatoes in a 6-quart pot and add the cold water.
  2. Bring to a boil over high heat.
  3. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the sweet potatoes are easily pierced with a fork.
  4. Drain well and return the sweet potatoes to the pot.
  5. Add the butter, milk, salt, and black pepper.
  6. Mash until smooth.

Notes

Mash the sweet potatoes while hot for the smoothest texture. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free option, use plant-based butter and unsweetened plant milk.