Spice Free Sweet Potato Mash
Sweet potato mash is one of those side dishes that feels indulgent but comes together with almost no effort. The natural sweetness of the potatoes shines here, deepened by a splash of apple cider vinegar that brightens the whole bowl without adding any heat or spice. Warm butter and whole milk get stirred in for a silky, creamy texture that's genuinely hard to stop eating. Fresh thyme and optional parsley bring a gentle herbal note that keeps things interesting without overwhelming the dish — no pepper, no chili, no spice blends of any kind. The technique of drying the potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the final mash is fluffy rather than watery. It's the kind of recipe that works beautifully for anyone navigating spice sensitivities, since every ingredient is straightforward and easy to verify. Whether it's a weeknight dinner or a holiday spread, this mash earns a permanent spot on the table.
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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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