Savory Sweet Potato Mash

A home-style sweet potato mash that balances natural sweetness with garlic, thyme, and black pepper. The potatoes are boiled until tender, drained well, then mashed with butter and milk for a smooth side dish that serves alongside roasted meats, poultry, or vegetarian mains.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 900 g sweet potatoes peeled and cut into 4 cm chunks
• 2000 ml water for boiling
• 6 g salt divided
• 40 g unsalted butter divided
• 10 g garlic minced
• 2 g fresh thyme leaves picked from stems
• 1 g black pepper freshly ground
• 4 g salt divided
• 60 ml whole milk warmed slightly

Instructions

1. Add the sweet potatoes, water, and 6 g of the salt to a large pot. Bring to a boil over high heat, then reduce to a steady simmer and cook until the sweet potatoes are completely tender when pierced with a fork, 12 to 15 minutes. The sweet potatoes are fork-tender and starting to break at the edges.
2. Drain well in a colander and let the potatoes steam off for 1 minute so excess moisture evaporates. No standing water remains in the pot or on the potatoes.
3. Return the hot sweet potatoes to the empty pot. Add 30 g of the butter, the garlic, thyme, black pepper, and the remaining 4 g of salt. Mash until mostly smooth, then stir in the milk and the remaining 10 g butter until creamy and evenly combined. If you want a looser mash, add 15 ml more milk from the measured amount only if you have reserved it; otherwise keep the mash thick enough to hold its shape. The mash is smooth, glossy, and spoonable with no raw garlic smell.
4. Taste and adjust with a pinch more salt only if needed, then transfer to a serving bowl and serve hot. The mash holds its shape briefly in the bowl and tastes balanced between sweet, savory, and herbal.