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Savory Mashed Sweet Potatoes

4.9 from 8 reviews

These incredible mashed sweet potatoes are mixed with herbs, butter and sour cream. No marshmallows or brown sugar in this mashed sweet potatoes recipe! Recipe yields 6 to 8 side servings.

savory mashed sweet potatoes - ready for serving

Ingredients

Instructions

  1. Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add 1 teaspoon of the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.
  2. Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.
  3. Promptly add almost all of the green onion and parsley, reserving a small amount of each for garnish. Add the garlic, and stir to combine. Then stir in most of the sour cream (reserve roughly 1 tablespoon for garnish), all of the butter, and the remaining 1 teaspoon salt. Season to taste with additional salt (I usually add another 1/4 to 1/2 teaspoon) and freshly ground black pepper.
  4. Transfer the mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a spoon. Sprinkle with the reserved green onion and parsley, drizzle the top lightly with olive oil, and finish with a sprinkle of pepper.
  5. Serve promptly. Leftovers will keep well, covered and refrigerated, for 3 to 4 days.

Notes

Make it dairy free/vegan: I believe you could replace the sour cream with vegan sour cream (see my cookbook, page 217). Instead of butter, stir in extra-virgin olive oil, to taste.

*Sour cream alternative: Many are asking if Greek yogurt will work, and yes, I think it will! I just prefer sour cream in savory applications like this.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.