By Shannon Deady
The last week of February calls for a warm meal, and a homemade sweet potato mash is the perfect side for any dish. When garnished with parsley leaves, these mashed potatoes look like they were cooked in a fancy, five-star restaurant. Not only are they picture-perfect enough to be posted on social media, but they also taste good enough to fool your dinner guests into thinking you are a professional chef. Also, they make a great dish to keep in the fridge when you are meal prepping for the week.
Although they look impressive, they are surprisingly easy to whip up. It only takes about a half hour between preparation and the dinner table. They can be made with sour cream for those who like a savory taste or with brown sugar for those who want a sweet, southern-style mash.
Makes: 6 servings
-6 sweet potatoes
-3 tablespoons butter, cubed and softened
-3/4 cup milk or milk substitute
-1/4 cup brown sugar for sweet mash or 1/4 cup sour cream for savory mash
-1 tbsp finely chopped parsley leaves
- Bring large pot of water to a boil, adding a pinch of salt.
- Rinse and peel sweet potatoes before chopping into small squares, about an inch, and dropping them into the pot to cook at a medium-high heat for 20 minutes or until potatoes are soft.
- Once potatoes are soft enough to mash, drain water from the pot with a strainer.
- Place the cubed potatoes back in the pot and add softened butter, milk or milk substitute, and either brown sugar or sour cream depending on your preference.
- Mix together until fully blended and garnish with chopped parsley leaves if desired for serving, and enjoy.