Chestnut Free Sweet Potato Mash
Creamy, buttery, and just a little herbaceous, this sweet potato mash is the kind of side dish that quietly steals the show at the dinner table. The natural sweetness of the potatoes gets a surprising lift from a splash of apple cider vinegar, which brightens the whole bowl without tasting sharp. Fresh thyme adds an earthy, aromatic note, and the optional parsley gives it a pop of color that makes it look as good as it tastes. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a big difference — it keeps the mash fluffy and rich rather than watery. Warming the butter and milk together before folding them in ensures everything stays silky and smooth from the first stir to the last bite. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-checking or substitution stress involved. This one is pure comfort food, done right.
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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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