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Not-Too-Dense Mashed Sweet Potatoes

Whip up these Not-Too-Dense Mashed Sweet Potatoes for a lighter, fluffier spin on a classic side dish. With a touch of maple syrup and a sprinkle of cinnamon, your taste buds will be dancing with delight!

Tasty Team
91% would make again

Under 30 minutes

Not-Too-Dense Mashed Sweet Potatoes

Under 30 minutes


for 10 servings

  • 3 lb sweet potato (1.5 kg), peeled and cut into large chunks
  • 2 lb russet potato (910 g), peeled and cut into large chunks
  • cold water
  • 1 tablespoon kosher salt, plus more to taste
  • ½ cup unsalted butter (115 g), cubed
  • ½ cup heavy cream (120 mL)
  • ½ cup whole milk (120 mL)
  • freshly ground black pepper, to taste
  • 1 tablespoon fresh chives, chopped, for garnish

Nutrition Info

  • Calories 310
  • Fat 14g
  • Carbs 43g
  • Fiber 5g
  • Sugar 9g
  • Protein 4g

Estimated values based on one serving size.


  1. Add the sweet potatoes and potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and transfer the potatoes to a large bowl. Set aside.
  2. In a small pot over low heat, bring the butter, cream, and milk to a simmer. Once simmering, remove from the heat.
  3. Pour the cream mixture over the potatoes and mash with a hand masher until smooth. Season to taste with pepper and salt.
  4. Garnish with chives, if desired.
  5. Note: Russet potatoes gives these a lighter texture compared your typical sweet potato mash, but you can swap them out with two additional pounds of sweet potatoes if you’d prefer to keep it classic.
  6. Enjoy!
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Not-Too-Dense Mashed Sweet Potatoes