Sweet potato mash is a simple side dish made with just five ingredients. It’s sweet and savory and a perfectly rich side dish that is not too heavy. It’s also healthier than a regular mashed potato thanks to the nutrients found in a sweet potato!
The Potatoes
Sweet potato mash is made with a mixture of sweet potatoes and russet potatoes. I like to use an equal amount of both to keep the flavors well balanced. Peel sweet potatoes and russet potatoes and wash off any grit or dirt that may be on them. Then cut the potatoes to even chunks—about 1-2 inches each.
The Boiling
Add sweet and russet potatoes to a pot of water, making sure the potatoes are completely submerged. Add in one large onion, chopped. Bring to a boil on high heat, then lower the heat to medium low and allow the potatoes to simmer gently until completely tender—about half an hour.
The Mash
Using a strainer, drain the potatoes and add back to the pot (or a bowl). Add a couple tablespoons of butter and a splash of heavy cream. Mash with a potato masher or whisk of ricer—whatever you prefer! I use a rubber whisk so it does not scratch my pot. Season with salt and mash to your desired consistency, either lumpy or smooth. And it’s ready to serve!
When it comes to comfort food, mashed potatoes hold a special place on the dinner table. But have you ever tried combining the earthy sweetness of sweet potatoes with the fluffy texture of russet potatoes and the rich flavor of onions? This Sweet Potato Mash with Russet Potatoes and Onion is a delightful twist on the classic mashed potato recipe. The sweet potatoes add a touch of natural sweetness, the russet potatoes provide a fluffy texture, and the onions offer a subtle savory undertone that ties everything together. Finished with creamy butter, heavy cream, and a dash of salt, this dish is the perfect side for any meal, from casual weeknight dinners to festive holiday gatherings.
Why This Recipe Works:
The beauty of this recipe lies in its balance of flavors and textures. Sweet potatoes, while naturally sweet and creamy, can sometimes be dense. Russet potatoes, on the other hand, are light and fluffy when mashed but have a more neutral flavor. By combining the two, you get a mash that’s perfectly creamy, slightly sweet, and still light and fluffy. Boiling the onion along with the potatoes enhances the dish by infusing a mild, savory flavor without being overpowering. When you stir in butter and heavy cream, the result is a rich, smooth, and indulgent mash that’s packed with flavor.
1. Prepare the Ingredients:
Begin by peeling and cubing both the sweet potatoes and the russet potatoes. Make sure the pieces are roughly the same size so that they cook evenly. Peel and quarter the onion as well—cutting it into large pieces makes it easy to mash later on.
2. Boil the Vegetables:
Place the cubed sweet potatoes, russet potatoes, and quartered onion into a large pot. Add enough water to fully submerge the vegetables, and add a generous pinch of salt to the water. This is important because salting the water helps season the potatoes from the inside as they cook. Bring the water to a boil over medium-high heat, then reduce to a simmer.
Allow the vegetables to cook for about 15-20 minutes, or until both the potatoes and the onion are tender. You’ll know they’re ready when you can easily pierce them with a fork.
3. Drain and Mash:
Once the vegetables are cooked, drain the water using a colander. Return the potatoes and onions to the pot, allowing any excess moisture to evaporate. At this point, you can mash them directly in the pot with a potato masher or fork. If you prefer a smoother texture, you can also use a handheld mixer or a food processor, but be careful not to overmix, as that can make the mash gummy.
The combination of the sweet potatoes, russet potatoes, and boiled onion will mash together into a beautiful, slightly golden mixture. The onions should mash easily into the potatoes, adding both flavor and a smooth texture.
4. Add Butter and Heavy Cream:
While the potatoes are still warm, add the butter to the pot. Stir it in until fully melted and incorporated into the mash. Next, slowly pour in the heavy cream. The cream adds a luxurious, velvety texture, making the mash ultra-smooth and creamy. Stir until the cream is evenly distributed, and the mash reaches your desired consistency.
If you prefer a looser mash, you can add a little more cream. Alternatively, if you like a more rustic texture, you can reduce the amount of cream slightly.
5. Season with Salt:
Taste the mash and season with salt. Start with about 1 teaspoon, then adjust to your liking. The salt is crucial here because it helps to bring out the sweetness of the sweet potatoes and enhances the savory flavor of the onion.
6. Serve and Enjoy:
Your Creamy Sweet Potato Mash with Russet Potatoes and Onion is ready to serve! Garnish with a pat of butter on top, or sprinkle with fresh herbs like parsley or chives for an extra pop of color and flavor.
Ingredients
Time: 35 minutes
Serves: 4-6
- 2-3 russet potatoes, peeled and chopped
- 1-2 sweet potatoes, peeled and chopped
- 1 large onion, chopped
- 2 tbsp butter
- 1/4 cup heavy cream
- Water to boil
- Salt to taste
Directions
1. Add sweet potatoes, russet potatoes, and onion to a pot of water, ensuring they are covered
2. Bring to a simmer on high heat, then turn to low and simmer gently for 30 minutes or until completely tender
3. Drain potatoes, then add back into the pot or a bowl. Add butter, cream, and salt. Mash well until it reaches your desired consistency—and enjoy!