Cashew Free Sweet Potato Mash
Creamy, buttery, and kissed with fresh thyme, this sweet potato mash is the kind of side dish that quietly steals the show at any table. The trick of drying the drained potatoes over low heat before mashing makes a real difference — it pulls out excess moisture so the final texture is velvety and rich rather than watery or heavy. A splash of apple cider vinegar at the end brightens the natural sweetness of the potatoes in a way that keeps every bite interesting. Unsalted butter and warm whole milk bring everything together into something that feels genuinely indulgent without any complicated steps. Fresh thyme and optional parsley add a herby lift that makes this feel a little more special than your average mash. It's a completely straightforward recipe built from wholesome, easy-to-find ingredients — no nuts, no nut-based creams, no hidden surprises to worry about.
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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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