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92% would make again

Not-Too-Dense Mashed Sweet Potatoes

Tasty Team


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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