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Bowl of creamy mashed sweet potatoes garnished with fresh herbs
Jana Rae

Creamy Mashed Sweet Potatoes

Creamy mashed sweet potatoes made with butter and milk. A simple, comforting holiday side dish perfect for Thanksgiving, Christmas, or weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 large sweet potatoes peeled and cubed
  • 4 tablespoons unsalted butter
  • ½ cup milk or heavy cream for richer texture
  • 2 tablespoons brown sugar optional, for sweetness
  • ½ teaspoon cinnamon optional
  • Salt & black pepper to taste
  • Fresh herbs parsley, thyme for garnish

Method
 

  1. Boil sweet potatoes – Place cubed sweet potatoes in a large pot. Cover with water and add a pinch of salt. Boil 20–25 minutes until fork-tender.
  2. Drain & mash – Drain well, then return potatoes to the pot. Mash using a potato masher or hand mixer.
  3. Add flavor – Stir in butter, milk (or cream), brown sugar, cinnamon, salt, and pepper. Adjust to taste.
  4. Serve – Transfer to a serving bowl, garnish with fresh herbs, and serve hot.

Notes

  • For extra creaminess: Swap milk for heavy cream or half-and-half.
  • For savory potatoes: Skip brown sugar and add garlic powder or parmesan.
  • Make-ahead: Prepare up to 2 days in advance, refrigerate, and reheat before serving.
  • Storage: Refrigerates 3–4 days or freeze up to 2 months.