Ready in just 30 minutes, these healthy mashed sweet potatoes are flavored with garlic and fresh chives — and have a secret ingredient.
Potatoes may have gotten a bad rap over the years, but good news: they’re actually good for you. And sweet potatoes are some of the healthiest foods of all time. But of course, it all depends on the preparation: if they’re slathered in cream and butter, those health benefits don’t have quite the same shine. Sweet potatoes are incredible roasted, but mashing them has its own unique challenges. Keep reading for the secret ingredient in this healthy mashed sweet potatoes recipe!
How to make healthy mashed sweet potatoes
This healthy mashed sweet potatoes recipe our take on the traditional white mashed potatoes. Sweet potatoes are a nutritious superfood, full of potassium and nutrients. And instead of removing the potato skins, we’ve left them on for extra fiber (and less work in the kitchen). This healthy mashed sweet potatoes recipe has only 1 tablespoon of butter and 1/2 cup milk for at least 8 servings, but the potatoes come out creamy and flavorful. Garlic steeps in the milk before adding it to the potatoes, and some chopped chives add a little flair.
Now, what’s the mysterious secret ingredient? When testing this recipe, we found that on their own, mashed sweet potatoes have a wet, gooey texture. In fact, they’re completely underwhelming! Adding some Yukon gold potatoes in this recipe help the sweet potatoes stay together with a texture that’s more like what you’d expect from mashed potatoes.
Related: Garlicky Mashed Red Potatoes
Notes on these healthy mashed sweet potatoes:
- This recipe was born out of a recipe fail — a sweet potato shepherd’s pie that used a similar potato mixture for the top. It’s always encouraging when failure can result in success! (Isn’t that how breakfast cereal was invented?)
- Adding goat cheese crumbles on some leftover potatoes was fabulous; a good embellishment if you’re looking for one.
- We’re taking a poll on photography style: do you prefer your potatoes dramatic (the first and second photos), or subdued (third photo)?
How to reheat mashed sweet potatoes
If you have leftover mashed sweet potatoes, the best way to reheat them is on the stove with a splash of milk. Scoop the leftover potatoes into a small saucepan and turn the heat to medium-low (if you crank the heat up too high, the potatoes might burn on the bottom or you may dry them out). Reheat them with the lid on and let them cook for 10 to 15 minutes, stirring every 5 minutes or so. I recommend letting the mashed sweet potatoes cook for a few minutes before adding in the milk, since they may loosen up on their own as they steam in the saucepan.
Looking for more healthy fall recipes?
Looking for more sweet potato recipes?
- Sweet Potato Hash Browns
- Sweet Potatoes with Thai Peanut Butter Sauce
- Best Sweet Potato Instant Pot Recipe
- Crispy Sweet Potato Fries
- Hearty Sweet Potato and Kale Soup
This recipe is…
These healthy mashed sweet potatoes are vegetarian and gluten-free.Print
Ready in just 30 minutes, these healthy mashed sweet potatoes are flavored with garlic and fresh chives. Perfect for Thanksgiving or any winter meal.
- 6 cloves garlic
- 1/2 cup milk
- 1½ pounds sweet potatoes
- 1½ pounds Yukon gold potatoes
- 2 tablespoons chopped chives
- 1 tablespoon butter
- 1/2 teaspoon kosher salt
- Fresh ground black pepper
- In a small saucepan, place 6 cloves garlic and 1/2 cup milk; heat over low heat while the potatoes cook, stirring occasionally (do not allow to boil).
- Wash and dice the potatoes (do not peel). Place the Yukon gold potatoes in a large pot and cover with 3 to 4 inches of water; add a generous amount of kosher salt. Bring to a boil, then add the sweet potatoes after 5 minutes. Boil 10 to 15 minutes more until both types of potatoes are tender. Drain and let steam dry.
- Chop 2 tablespoons chives.
- Remove the garlic cloves from the milk and discard the garlic. In the bowl of a stand mixer (or in a large bowl for a hand mixer), add the potatoes, garlic-infused milk, 1 tablespoon butter, ½ teaspoon kosher salt, chopped chives, and fresh ground black pepper. Mix on medium low with a stand mixer or hand mixer until the desired consistency; is reached (we prefer ours slightly chunky); do not over-whip. (Alternatively, mash the potatoes by hand). Serve immediately.
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: healthy mashed sweet potatoes, mashed sweet potatoes
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.