Ingredients
- 2 pounds orange-fleshed sweet potatoes peeled and cut into 1-inch pieces
- 3 tablespoons unsalted butter divided
- 1/3 cup whole milk warmed; add only as needed
- 1/2 teaspoon fine salt plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Place the sweet potatoes in a large saucepan and cover with cool water by 1 inch. Bring to a boil, then reduce to a steady simmer.
- Cook for 12 to 18 minutes, until a fork slides easily through the center of the pieces. Drain immediately.
- Return the potatoes to the warm empty pot over low heat for 1 to 2 minutes, shaking gently, to evaporate surface moisture. Remove from the heat.
- Add 2 tablespoons of butter, the salt, and pepper. Mash gently until mostly smooth.
- Stir in the warm milk a little at a time, stopping when the texture is creamy. Taste, adjust the seasoning, and top with the remaining tablespoon of butter.
Nutrition
Calories: 190kcalCarbohydrates: 34gProtein: 3gFat: 5.5gSodium: 235mgFiber: 5gSugar: 8g
Video
Notes
- Sweet potatoes vary in moisture, so you may not need all the milk.
- For dairy-free mash, use olive oil and unsweetened plain plant milk.
- Cool promptly and refrigerate in a covered shallow container for 3 to 4 days, or freeze for up to 3 months. Reheat leftovers to 165°F (74°C).
- Nutrition is an estimate calculated from USDA FoodData Central values for the listed ingredients.
