Ingredients
Mashed sweet potatoes
- 3 lb orange-fleshed sweet potatoes about 1.36 kg before peeling
- 3 tbsp unsalted butter cut into pieces
- 1/4 cup whole milk warmed; up to 2 extra tbsp only if needed
- 1 tsp fresh thyme leaves plus a few for serving
- 1/2 tsp fine salt then to taste
- 1/4 tsp freshly ground black pepper
Instructions
Steam and mash
- Peel the sweet potatoes and cut into similar 1½-inch chunks. Set a steamer basket over 1 to 2 inches of simmering water in a large covered pot, keeping the water below the basket.
- Steam the sweet potato chunks for 20 to 25 minutes, until a fork slides through the thickest piece without resistance. Check the water level partway through and add hot water beneath the basket if needed.
- Transfer the tender chunks to the empty warm pot with the heat off. Leave uncovered for 2 minutes so surface steam can escape.
- Warm the milk, butter and thyme in a small pan over low heat just until the butter melts. Add about three-quarters of this mixture to the potatoes with salt and pepper. Mash by hand until soft and creamy, adding the remaining milk mixture only as needed. Taste and adjust salt.
- Spoon into a serving bowl and top with a few thyme leaves. Divide into six side portions.
Nutrition
Calories: 230kcalCarbohydrates: 40gProtein: 3gFat: 6gSaturated Fat: 4gSodium: 220mgFiber: 5gSugar: 9g
Video
Notes
Steaming limits the water the potatoes absorb. Add warm milk gradually; the finished mash should make soft swirls and hold on a spoon. The companion Tatyana's Everyday Food video uses broth, bay leaves, cream and nutmeg for a richer variation; follow the measured card for this version. Cool leftovers promptly and refrigerate in a covered shallow container for 3 to 4 days; reheat thoroughly with a splash of milk. Nutrition is an estimate per one of six equal portions.
