Xanthan Gum Free Sweet Potato Mash
Creamy, buttery sweet potato mash is one of those side dishes that feels indulgent but comes together with nothing more than a handful of honest, whole ingredients. The trick to getting it silky and lump-free is drying the cooked potatoes over low heat before mashing — that extra minute or two makes a real difference in texture without needing any additives or stabilizers whatsoever. A splash of apple cider vinegar brightens the natural sweetness of the potatoes, while fresh thyme adds an herby, savory note that keeps this from tasting one-dimensional. Warm butter and whole milk get stirred in at the end for that rich, velvety finish you'd expect from a restaurant side. For anyone avoiding xanthan gum, this recipe is a breath of fresh air — there's nothing hidden in here, just real food doing exactly what it's supposed to do. Optional parsley on top adds a pop of color if you're serving guests, but honestly it's just as satisfying straight from the pot.
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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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