Mustard 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 subtle lift from apple cider vinegar, which brightens the whole bowl without overpowering anything — a smart trick that replaces the tang you might otherwise get from condiments that aren't always safe. Fresh thyme and optional parsley add a savory, garden-fresh note that makes this feel far more special than your average mash. The technique of drying the potatoes over low heat before mashing is a small step that makes a big difference, giving you a silky, lump-free texture that holds the warm butter-milk mixture beautifully. Every single ingredient here is straightforward and easy to verify, so there's no second-guessing labels or worrying about hidden seasonings that could sneak in unwanted allergens. It comes together with pantry staples and a little patience, and the result is rich, velvety, and deeply satisfying. Whether it's anchoring a weeknight plate or rounding out a holiday spread, this mash earns its place every time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!