Best Mashed Sweet Potatoes

30 minutes
Serves 4 to 6
17 steps

Recipe information

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Fruit and vegetables

2 pounds sweet potatoes

Dairy, eggs and chilled foods

3 tablespoons unsalted butter

Herbs and spices

¼ teaspoon table salt

Other

6 cups water

Recipe steps

Your setup

Cutting board
Prep bowl
Large Saucepanlarge
Saucepan
Prep bowl
Serving plates

Preparation

Cutting board A

1
Prep
- 2 pounds sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick
Peel sweet potatoes
Use Knife
2
Prep
- sweet potatoes, peeled on Cutting board
Halve sweet potatoes lengthwise
Use Knife

Prep bowl B

3
Prep
Cutting board Asweet potatoes, halved lengthwise
Slice sweet potatoes ¼ inch thick
Use Cutting board, Knife

Large Saucepan C

Stay at the stove

4
- 6 cups water
Bring 6 cups water to boil in large saucepan over high heat.
5
Prep bowl Bsweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick
Add sweet potatoes.

Large Saucepan C

6
Return water to boil,

Large Saucepan C

Stay at the stove

7
- sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick in Large Saucepan
then reduce heat to medium-low

Large Saucepan C

8
- sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick in Large Saucepan
Simmer, covered, until paring knife meets no resistance when slipped into center of potatoes, about 12 minutes.
12:00
9
- sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick in Large Saucepan
Drain potatoes

Saucepan D

10
Large Saucepan Csweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick
Return them to saucepan.

Preparation

Prep bowl E

11
Prep
- 3 tablespoons unsalted butter, cut into ½-inch pieces
Cut unsalted butter into ½-inch pieces
Use Cutting board, Knife

Saucepan D

Stay at the stove

12
- sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick in Saucepan
Place over medium heat
13
- sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick in Saucepan
Cook, stirring frequently, for 7 minutes, adjusting heat as necessary to prevent any starches on bottom of saucepan from getting too brown.
(Steady stream of steam should continuously escape from saucepan. Potatoes will become a coarse mash.)
7:00
14
Prep bowl Eunsalted butter, cut into ½-inch pieces
- ¼ teaspoon table salt
- sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick in Saucepan
Off heat, add butter and salt.
15
- unsalted butter, cut into ½-inch pieces, table salt, sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick in Saucepan
Whisk until butter is fully incorporated and potatoes are creamy and mostly smooth, with rice grain–size bits of potato interspersed throughout, about 1 minute, being sure to scrape edges of saucepan.
Done when butter is fully incorporated and potatoes are creamy and mostly smooth, with rice grain–size bits of potato interspersed
1:00
16
- unsalted butter, cut into ½-inch pieces, table salt, sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick in Saucepan
Season with salt and extra butter to taste,

Serving plates F

17
Saucepan Dunsalted butter, cut into ½-inch pieces, table salt, sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick
Serve.
Use Saucepan

Original recipe

# Best Mashed Sweet Potatoes A two-part cook unlocks layers of earthy sweetness in this humble tuber. Yield: Serves 4 to 6 Total time: 30 minutes ## Ingredients - 2 pounds sweet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick - 3 tablespoons unsalted butter, cut into ½-inch pieces - ¼ teaspoon table salt ## Instructions 1. Bring 6 cups water to boil in large saucepan over high heat. Add sweet potatoes. Return water to boil, then reduce heat to medium-low and simmer, covered, until paring knife meets no resistance when slipped into center of potatoes, about 12 minutes. 2. Drain potatoes and return them to saucepan. Place over medium heat and cook, stirring frequently, for 7 minutes, adjusting heat as necessary to prevent any starches on bottom of saucepan from getting too brown. (Steady stream of steam should continuously escape from saucepan. Potatoes will become a coarse mash.) 3. Off heat, add butter and salt. Whisk until butter is fully incorporated and potatoes are creamy and mostly smooth, with rice grain–size bits of potato interspersed throughout, about 1 minute, being sure to scrape edges of saucepan. Season with salt and extra butter to taste, and serve.

Open the original recipe