Macadamia Free Sweet Potato Mash
Sweet potato mash is one of those deeply comforting sides that earns a permanent spot on any dinner rotation, and this version is genuinely hard to stop eating. The natural sweetness of the potatoes gets balanced by a splash of apple cider vinegar and fragrant fresh thyme, giving the dish a brightness that sets it apart from the usual holiday-table version. Warming the butter and milk together before folding them in is a small step that makes a real difference — you get a silkier, more cohesive mash rather than a greasy or lumpy one. The trick of drying the drained potatoes over low heat before mashing is the kind of detail that separates a good mash from a great one, pulling out excess moisture so every bit of that buttery mixture gets absorbed. A handful of fresh parsley stirred in at the end adds a pop of color and a clean, herby finish that makes the whole bowl look as good as it tastes. The ingredient list is short and straightforward, so there's no need to hunt down specialty items or worry about what's hiding in a store-bought version.
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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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