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, and mashing them is just as tasty. 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). Garlic and chopped chives add nuance and freshness to the flavor.
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
These mashed sweet potatoes are a fantastic healthy side dish that works with just about any meal! Here are a few notes on this recipe:
- 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.
This healthy mashed sweet potatoes recipe is…
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use dairy-free milk (like almond or oat milk).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.
- 1½ pounds sweet potatoes
- 1½ pounds Yukon gold potatoes
- ½ cup milk* (or dairy free milk for vegan)
- 1 garlic clove, grated
- 2 tablespoons chopped chives
- 1 teaspoon kosher salt
- Fresh ground black pepper
- Peel and dice the potatoes. 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 reserve ½ cup of the water. Return the potatoes to the pot.
- In the pot, pour back the ½ cup water to potatoes. Add the grated garlic (you can grate it right in), milk, kosher salt, chopped chives, and fresh ground black pepper. Mash until the desired consistency is reached. Serve immediately.
*If you’d like to make them slightly richer for a holiday treat, use half and half or cream.
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: healthy mashed sweet potatoes, mashed sweet potatoes
Looking for more healthy fall recipes?
- Pomegranate Non Alcoholic Spritzer
- Stuffed Delicata Squash with Wild Rice
- Roasted Brussels Sprouts with Pecans
- Massaged Kale Salad with Apple
- Poached Pears with Pecan Granola