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Buttermilk Mashed Sweet Potatoes with Fresh Herbs
Here’s a very simple mashed sweet potatoes recipe made special with buttermilk and bright herbs. The result is a side dish that’s easy enough for weeknights but snazzy enough for company and holidays.
That said, it’s really adaptable. Although buttermilk adds a nice tang, you could, for instance, use plain yogurt, sour cream, milk, half and half, or cream instead. The herbs add a light tickle that will brighten up a heavy winter meal, but also go with a lighter, springy one—but you can absolutely alter them, using just one or two or even different herbs.
Bottom line, you should totally make it your own. Just make it—it’s gooood.
Serves 6 to 8
Ingredients
For
8
Serving(s) Serving size
Buttermilk Mashed Sweet Potatoes with Fresh Herbs
| 2 ½ Pounds orange- or yellow/white-fleshed sweet potatoes, or a combination, peeled and cut into 1-inch chunks |
| 4 Tablespoons (1/2 stick) unsalted butter |
| ¾ Cup buttermilk (see note) |
| 1 Tablespoon chopped fresh cilantro |
| 1 Tablespoon chopped fresh dill |
| 1 Tablespoon chopped fresh parsley |
| 2 Teaspoons chopped fresh mint |
| 1 Teaspoon salt, or more to taste |
| 1 Teaspoon pepper, or more to taste |
Buttermilk Mashed Sweet Potatoes with Fresh Herbs Directions
- Place the sweet potatoes in a large saucepan or small stockpot, cover with cool water by 1 inch, and bring to a boil over high heat. Reduce to a simmer and continue to cook until very tender, 6 to 8 minutes.
- Drain the sweet potatoes and return them to the saucepan. Add the butter and mash. Add the buttermilk, cilantro, dill, parsley, mint, salt, and pepper. Add more salt and pepper to taste and serve.
Notes
The tanginess of buttermilk goes well in the recipe, but you can use plain yogurt, sour cream, milk, half and half, or cream if you prefer.
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