Rich Mashed Sweet Potatoes
Velvety sweet potatoes cooked in butter and cream
Why This Recipe Works
Cooking the potatoes directly in butter and cream instead of water prevents them from becoming waterlogged, intensifying their natural sweetness. This low-heat method results in a dense, silky texture that is far more luxurious than standard boiled mash.
Instructions
Combine the potatoes, butter, cream, sugar, and salt in a large saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork, about 35 to 45 minutes.
Remove the pan from the heat and mash the potatoes in the saucepan with a potato masher until smooth. Season with salt and pepper to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently with an extra splash of cream.
Can I make this ahead of time?
The potatoes can be mashed and kept warm in a heatproof bowl set over a pot of simmering water for up to 1 hour.
