Gelatin Free Sweet Potato Mash
Creamy, buttery sweet potato mash is one of those side dishes that feels both humble and a little luxurious at the same time. The natural sweetness of the potatoes gets a surprising lift from a splash of apple cider vinegar, which brightens the whole bowl without overpowering it, while fresh thyme adds an earthy, aromatic note that makes this feel genuinely special. A quick trick of drying the drained potatoes over low heat before mashing means you get a silky, lump-free texture every time — no watery mash in sight. Many packaged or restaurant versions of this classic comfort food sneak in additives you'd never expect, but every ingredient here is straightforward and easy to verify. Warm butter and whole milk are stirred in together for that rich, velvety finish, and a handful of fresh parsley folded in at the end adds a pop of color if you want it. This is the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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