Description
This Savory Mashed Sweet Potatoes recipe offers a creamy and flavorful twist on a classic side dish. Tender sweet potatoes are steamed or boiled, then mashed with cream cheese, butter, and a unique Parisien Bonnes Herbes blend, creating a rich and aromatic accompaniment perfect for any meal.
Ingredients
Scale
Sweet Potatoes
- 4 lbs. sweet potatoes (about 6 medium, peeled and cut into 1” cubes)
Seasonings
- 1½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp Parisien Bonnes Herbes (a blend of chives, dill weed, French basil, French tarragon, chervil, and white pepper)
Dairy
- 4 oz. cream cheese (softened, regular, not low fat)
- 4 tbsp unsalted butter (softened & more for garnish)
Instructions
- Cook the Sweet Potatoes. Steam or boil the sweet potatoes until they are tender enough to easily slide a thin knife in and out, approximately 15 minutes.
- Drain the Potatoes. If boiling, drain them over a colander; if steaming, remove the potatoes and discard the water from the pot.
- Dry Mash Over Heat. Return the potatoes to the pot and place it over medium-low heat. Mash the potatoes gently for 20-30 seconds to cook off any excess liquid, ensuring they aren’t watery. Remove from heat once done.
- Add Seasonings and Dairy. Incorporate the kosher salt, black pepper, Parisien Bonnes Herbes, softened cream cheese, and unsalted butter into the mashed potatoes.
- Final Mashing and Adjust Seasoning. Mash all ingredients together until the potatoes reach a smooth and creamy consistency. Taste and adjust seasoning if necessary.
- Garnish and Serve. Top the mashed sweet potatoes with an extra sprinkling of Parisien Bonnes Herbes and additional pats of softened butter. Serve immediately for best flavor and texture.
Notes
- Boiling or steaming the sweet potatoes both work well; steaming helps retain more flavor and nutrients.
- Mashing over heat helps evaporate excess moisture for creamier mashed potatoes.
- Parisien Bonnes Herbes adds a delicate herbal complexity; if unavailable, substitute with a mix of chives, dill, basil, and tarragon.
- Use full-fat cream cheese for the richest texture.
- Serve warm for the best taste experience.
