Carrageenan Free Sweet Potato Mash
Creamy, buttery sweet potato mash sounds simple enough — but a surprising number of store-bought or restaurant versions sneak in additives like carrageenan through the dairy used to make them silky. This recipe sidesteps that entirely by keeping every ingredient straightforward and easy to verify. Real unsalted butter and whole milk do all the heavy lifting, giving you that luscious, velvety texture without anything you'd need to second-guess on a label. The trick of drying the potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the final mash is rich rather than watery. A splash of apple cider vinegar brightens the natural sweetness of the potatoes in a way that feels almost unexpected, and fresh thyme adds an herby, savory note that keeps this from tasting one-dimensional. It's the kind of side dish that works equally well on a weeknight dinner plate or as the star of a holiday spread.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1 tsp salt, plus more for the cooking water
- 3 tbsp unsalted butter
- ¼ cup whole milk, warmed
- 1 tsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the sweet potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes.
- 2
Drain the sweet potatoes through a colander, then return them to the empty pot. Set the pot over low heat for 1–2 minutes, shaking occasionally, until any surface moisture has evaporated and the potatoes look dry.
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