Mashed Sweet Potatoes

This Mashed Sweet Potatoes recipe luscious and creamy and served with Roasted Garlic Parsley Butter. It makes the best comfort food in an elegant sort of way.

We use white sweet potatoes for this savory mashed sweet potatoes recipe, which are less sweet than their orange cousin.  They’re served with dotted dabs of garlic herb butter dialing this comfort food up a notch.

Everyone has their favorite potato side dish recipes, and this recipe is one of my personal favorites.  We keep things simple with the potatoes and let the garlic herb butter make these mashed potatoes really shine.  

Mashed Sweet Potatoes Recipe

• Sweet potatoes
• Unsalted butter (or vegan butter)
• Roasted Garlic and Parsley Butter

How to Make Mashed Sweet Potatoes

Rather than using milk or cream to mash these potatoes with, we use some of the water that the potatoes were boiled in and a dab of butter for a low-cholesterol and lower-fat healthier version.  

1. Prepare potatoes. Cut the sweet potatoes into even chunks.
2. Boil potatoes. Bring a large pot of water to a boil and add the potato chunks. Cook for about 15-20 minutes, or until fork tender.
3. Drain. Drain the potatoes well, reserving 1/4 cup of the water.
4. Mash potatoes. Add 2 tablespoons butter to the potatoes and mix with a hand mixer until fluffy.  Add the reserved water by the drops if liquid is needed while mixing.
5. Serve. Put mashed potatoes in serving bowl and dot with homemade garlic butter

Homemade Garlic Butter

This garlic butter spread is perfect for slathering on bread for toasted garlic bread or served with mashed potatoes, roasted broccoli and asparagus.

• 1/2 cup unsalted organic butter (1 stick)
• 1 large head garlic
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons flat leaf parsley, finely chopped
• pinch of sea salt

How to Make Garlic Herb Butter

This garlic herb butter comes together in about 45 minutes start-to-finish – about 30 minutes is needed for roasting the garlic.

1. Preheat oven to 400 degrees
2. Cut the very top of the garlic head off.
3. Place the garlic head in a ramekin and drizzle the top of the exposed garlic cloves with the olive oil.
4. Loosely cover with aluminum foil.
5. Bake for 30 – 35 minutes or until cloves are caramel in color and feel soft when pressed.
6. Place the butter in a small bowl and set aside to room temperature while the garlic roasts.
7. Remove the garlic cloves from the head and add to the butter.
8. Using a hand mixer, blend the butter and roasted garlic until smooth and well blended.
9. Fold in the parsley and sprinkle with a pinch of salt.
10. Spread the butter into a ramekin and refrigerate before serving.

Looking for More Easy Side Dish Recipes to Make?

• Easy Skillet Haricot Verts
• Baked Sweet Potato
• Basil Mashed Potatoes
• Coconut Curry Scalloped Sweet Potatoes
• Garlic Parmesan Mashed Potatoes
• Breakfast Sweet Potatoes
• Garlic Parmesan Roasted Cauliflower
• Basil Pesto Broccoli
• Wilted Lemon Garlic Spinach

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Yield: Serves 4 - 6

Mashed Sweet Potatoes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

These Mashed Sweet Potatoes with Roasted Garlic and Parsley Butter are pure comfort food in an elegant sort of way.

Ingredients

• 6 sweet potatoes, peeled
• 2 tablespoons unsalted butter
• 3 tablespoons Roasted Garlic and Parsley Butter
• 1/2 cup unsalted organic butter (1 stick)
• 1 large head garlic
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons flat leaf parsley, finely chopped
• pinch of sea salt

Instructions

Sweet Mashed Potatoes

1. Cut the sweet potatoes into even chunks.
2. Bring a large pot of water to a boil and add the potato chunks.
3. Cook the potatoes for about 15-20 minutes, or until fork tender.
4. Drain the potatoes well, reserving 1/4 cup of the water.
5. Add 2 tablespoons butter to the potatoes and mix with a hand mixer until fluffy. Add the reserved water by the drops if liquid is needed while mixing.

Roasted Garlic and Parsley Butter

1. Preheat oven to 400 degrees
2. Cut the very top of the garlic head off.
3. Place the garlic head in a ramekin and drizzle the top of the exposed garlic cloves with the olive oil.
4. Loosely cover with aluminum foil.
5. Bake for 30 - 35 minutes or until cloves are caramel in color and feel soft when pressed.
6. Place the butter in a small bowl and set aside to room temperature while the garlic roasts.
7. Remove the garlic cloves from the head and add to the butter.
8. Using a hand mixer, blend the butter and roasted garlic until smooth and well blended.
9. Fold in the parsley and sprinkle with a pinch of salt.
10. Spread the butter into a ramekin and refrigerate before serving.