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Mashed Sweet Potatoes
Redondo

Mashed Sweet Potatoes

These creamy mashed sweet potatoes are full of fresh herbs, tangy sour cream, and buttery richness. No sugar, no marshmallows — just honest, comforting flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 side servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds sweet potatoes, peeled and cubed
  • 2 teaspoons salt, divided
  • 1/3 cup green onion, sliced
  • 1/3 cup flat-leaf parsley, chopped
  • 1 clove garlic, minced
  • 1/4 cup sour cream
  • 3 tablespoons butter, cubed
  • 1 teaspoon extra-virgin olive oil
  • freshly ground black pepper to taste

Equipment

  • Large pot for boiling sweet potatoes
  • masher or fork/ricer for mashing

Method
 

  1. Place sweet potatoes in a large pot. Cover with water and add 1 teaspoon of salt. Bring to a simmer and cook 9–12 minutes until fork-tender.
  2. Drain and return to the pot. Mash to your preferred texture.
  3. Stir in parsley, green onion, garlic, sour cream (reserving some for garnish), butter, and remaining salt. Mix well and season with pepper.
  4. Transfer to serving bowl. Garnish with reserved herbs and sour cream, drizzle olive oil, and sprinkle pepper. Serve warm.

Notes

Leftovers keep well for up to 4 days in the fridge and can be frozen. Reheat slowly on the stove for best texture.