High Fructose Corn Syrup Free Sweet Potato Mash
Sweet potato mash sounds simple, but getting it truly silky and flavorful takes a little technique — and this version absolutely delivers. The trick of drying the cooked potatoes over low heat before mashing means you're not diluting all that natural sweetness with excess water, and warming the butter and milk together before adding them keeps the mash luxuriously smooth. A splash of apple cider vinegar brightens the whole dish and keeps the sweetness from feeling one-dimensional, while fresh thyme adds an herby, savory note that makes this feel genuinely special. Store-bought versions of sweet potato sides are notorious for sneaking in sweeteners that have no business being there, so making this from scratch puts you fully in control of every ingredient. Everything here is clean and straightforward — real potatoes, real dairy, real herbs. It's the kind of side dish that holds its own next to a holiday roast but is easy enough to pull together on a weeknight without a second thought.
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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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