Lupin 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 bright lift from a splash of apple cider vinegar, while fresh thyme adds an earthy, aromatic note that keeps things from tipping into dessert territory. A quick drying step after draining makes all the difference — it pulls out excess moisture so the final mash is velvety and rich rather than watery or heavy. Lupin flour and lupin-based thickeners have a way of sneaking into packaged sides and restaurant mashes, but every ingredient here is straightforward and easy to verify. Unsalted butter and warmed whole milk bring the creaminess, 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 you can make with total confidence, knowing exactly what's in the bowl.
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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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