Ingredients (~8 servings)
- 2 tsp Diamond Crystal kosher salt (for water)
- 4 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup (1 1/2 sticks) unsalted butter, plus more for serving
- 3/4 cup heavy cream
- 3 Tbsp maple syrup
- 1 tsp Diamond Crystal kosher salt
- 3/4 tsp freshly cracked black pepper, plus more for serving
- 1/2 tsp ground nutmeg
- 1 Tbsp fresh thyme leaves, plus more for serving
Boil the Sweet Potatoes Until Fork Tender
Fill a large pot with ~4 quarts water and add 2 tsp salt.
Add the sweet potato cubes and bring to a boil over high heat.
Cook until just fork tender – about ~15 minutes. You want them soft enough to mash easily but not falling apart.
Drain completely and let them sit in the colander for a minute to get rid of excess water.
Mash with Butter and Cream
In the same pot, combine the butter and cream over medium-low heat.
Stir until the butter melts completely – about ~2 minutes.
Using a potato ricer, rice the potatoes directly over the hot butter mixture. If you don’t have a ricer, just mash them directly into the liquid with a potato masher.
The ricer gives you a smoother texture but a masher works fine too.
Season and Finish
Add the remaining 1 tsp salt, maple syrup, black pepper, nutmeg, and thyme.
Stir everything together until well combined.
Taste and adjust the seasoning – you might want more salt or maple syrup depending on your sweet potatoes.
Transfer to a large serving bowl and top with 1-2 Tbsp of butter, extra black pepper, and fresh thyme leaves.
Mashed Sweet Potatoes
Ingredients
Ingredients (~8 servings)
- 2 tsp Diamond Crystal kosher salt for water
- 4 1/2 lbs sweet potatoes peeled and cut into 1-inch cubes
- 3/4 cup unsalted butter 1 1/2 sticks, plus more for serving
- 3/4 cup heavy cream
- 3 Tbsp maple syrup
- 1 tsp Diamond Crystal kosher salt
- 3/4 tsp freshly cracked black pepper plus more for serving
- 1/2 tsp ground nutmeg
- 1 Tbsp fresh thyme leaves plus more for serving
Instructions
- Fill large pot with salted water and add sweet potato cubes.
- Boil potatoes until fork tender, about 15 minutes.
- Drain potatoes completely in colander.
- Melt butter and cream in same pot over medium-low heat.
- Rice or mash potatoes directly into butter mixture.
- Add salt, maple syrup, pepper, nutmeg, and thyme.
- Stir until well combined.
- Taste and adjust seasoning.
- Transfer to serving bowl.
- Top with extra butter, black pepper, and fresh thyme.
