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Savory Mashed Sweet Potatoes

Recipe From: Cookie + Kate

Cook Time: 10 mins

Total Time: 30 mins

Makes 6 servings 



  • 4 pounds sweet potatoes (about 7 small-to-medium), peeled and cut into 1″ cubes

  • 2 teaspoons salt, divided

  • ⅓ cup finely sliced green onion, mostly green parts (from 1 bunch)

  • ⅓ cup finely chopped fresh flat-leaf parsley

  • 1 small-to-medium garlic clove, pressed or minced

  • ¼ cup sour cream*

  • 3 tablespoons butter, cubed

  • Freshly ground black pepper

  • 1 teaspoon extra-virgin olive oil


  1. Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add 1 teaspoon of the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.

  2. Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.

  3. Promptly add almost all of the green onion and parsley, reserving a small amount of each for garnish. Add the garlic, and stir to combine. Then stir in most of the sour cream (reserve roughly 1 tablespoon for garnish), all of the butter, and the remaining 1 teaspoon salt. Season to taste with additional salt (I usually add another ¼ to ½ teaspoon) and freshly ground black pepper.

  4. Transfer the mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a spoon. Sprinkle with the reserved green onion and parsley, drizzle the top lightly with olive oil, and finish with a sprinkle of pepper.

  5. Serve promptly. Leftovers will keep well, covered and refrigerated, for 3 to 4 days.

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