Yield
8 servings
Time
50 minutes
Enjoy the savory side of sweet potatoes with this creamy mashed sweet potato side dish infused with butter and seasoned with garlic, onion, and fresh herbs.
‣ 4 pounds sweet potatoes, peeled and cut into 1-inch cubes ‣ 1 cup unsalted butter, plus more for serving (optional) ‣ 1 cup whole milk ‣ 1/4 cup sour cream ‣ 1 1/2 tablespoons kosher salt ‣ 1 teaspoon black pepper ‣ 1/2 teaspoon garlic powder ‣ 1/2 teaspoon onion powder ‣ 1 tablespoon fresh chopped parsley, plus more for garnish (optional) ‣ 1 tablespoon minced fresh chives, plus more for garnish (optional) ‣ 1 teaspoon finely chopped fresh thyme, plus more for garnish (optional)
Add sweet potatoes to a stockpot, then fill the pot with cold water until the sweet potatoes are covered. Bring water to a boil and cook sweet potatoes until nice and tender.
While sweet potatoes boil, add the milk and butter to a small saucepan. Cook on low until the butter has melted, then remove from heat.
Drain the sweet potatoes, then place them back into the still-warm stockpot. Let them rest for about five minutes, giving them time to release any excess steam. Once done, pour the milk mixture and use a potato masher to mix until the consistency is smooth.
Add sour cream to the stockpot and season with kosher salt, black pepper, garlic powder, and onion powder, then mix well. Do a quick taste test to ensure the flavor is to your liking.
When ready to eat, mix in the fresh herbs: parsley, chives, and thyme.