Mashed Sweet Potatoes
These easy Mashed Sweet Potatoes are made with cream cheese, milk, and simple seasonings. They're creamy, delicious, and make a great side dish for Thanksgiving or any night of the week.
Servings: 8
Ingredients
- 4 pounds sweet potatoes
- 1/3 cup cream cheese softened, light or fat-free
- Salt & pepper to taste
- 1/3 cup milk
- Fresh thyme or rosemary, to garnish
- Drizzle of olive oil or melted butter optional, to garnish
Instructions
- Wash and scrub the 4 pounds sweet potatoes well to remove any dirt. Leave the skins on and keep the potatoes whole.
- Place the sweet potatoes in a large pot and add enough water to cover them. Bring to a boil, then reduce the heat slightly and simmer for 30 to 45 minutes, or until the potatoes are fork-tender. Larger sweet potatoes may need more time.
- Drain the potatoes and let them cool for a few minutes, just until they're easy enough to handle. Carefully remove the skins. They should peel off easily once the potatoes are cooked.
- Place the peeled sweet potatoes in a large bowl and mash with a potato masher, gradually adding the 1/3 cup milk until the mixture is fluffy. Add the softened 1/3 cup cream cheese, Salt & pepper . Whip or mix until fully combined and incorporated.
- Taste and adjust the seasoning if needed. Transfer to a serving bowl and garnish with Fresh thyme or rosemary. Add a Drizzle of olive oil or melted butter if desired. Serve warm.
Video
Notes
- Serving size: Approximately ¾ cup
- Cooking time: Whole sweet potatoes usually take about 30 to 45 minutes to boil, depending on their size. Very large potatoes may take longer. They're ready when a fork slides easily into the center.
- Leave the skins on: There's no need to peel the sweet potatoes before boiling. Once they're cooked and slightly cooled, the skins should come off easily.
- Use similar-sized potatoes: This helps them cook at about the same rate.
- Cream cheese: Let it soften before adding it to the potatoes so it mixes in more easily.
- Milk: Add a little at a time until the potatoes are as creamy as you like.
- Make ahead: Prepare up to 2 days in advance and refrigerate until ready to reheat.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of milk if needed.
Nutrition
Serving: 1-cup | Calories: 234kcal | Carbohydrates: 47g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 159mg | Potassium: 791mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32319IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 1mg