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Savory Mashed Sweet Potatoes are the buttery, herby side dish that finally lets sweet potatoes shine without a single marshmallow, and I started making them for Thanksgiving when Maddie declared the sweet versions were too much like dessert. Creamy, garlicky, and loaded with fresh herbs, they are the savory mash your holiday table has been missing, right alongside our marry me chicken.
They are creamy, savory, and so good you will want them on the table long after the holidays are over.
Mashed Sweet Potatoes Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 433kcal
- 🌶️ Flavor Profile: Buttery, creamy, garlicky, and herby (savory, not sweet)
- ✋ Difficulty: Easy, on par with our classic potato salad
Quick Answer
To make savory mashed sweet potatoes, peel and dice the sweet potatoes, then boil them until fork tender, about 25 to 30 minutes. Warm butter and milk together, then drain the potatoes and mash them with the butter mixture until smooth. Stir in sour cream, salt, pepper, garlic powder, and onion powder, then finish with fresh parsley, chives, and thyme. Serve warm for a creamy, savory side dish with no marshmallows in sight.
Jump to:
- Mashed Sweet Potatoes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Mashed Sweet Potatoes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Mashed Sweet Potatoes FAQs
- Other Recommended Easy Side Dish Recipes
- Savory Mashed Sweet Potatoes
Why This Recipe Works
Click to see the technique science
- Savory, not sweet. Garlic powder, onion powder, and fresh herbs take sweet potatoes in a savory direction so they work as a real side dish, not a dessert.
- Butter and milk make them creamy. Warming the butter and milk before adding keeps the mash silky and helps it soak up every bit of flavor.
- Sour cream adds richness. A scoop of sour cream gives the mash a luscious, tangy creaminess that balances the natural sweetness.
- Boiling keeps them fluffy. Boiling diced sweet potatoes cooks them evenly, and letting them steam off keeps the mash from turning gluey.
- Fresh herbs brighten everything. Parsley, chives, and thyme add color and a fresh, savory finish that makes the dish taste special.
- Easy to make ahead. They reheat beautifully, so you can make them in advance and free up the stove on a busy holiday.
Why You’ll Love This Recipe
- They are savory, not sweet, so they pair with everything from roast chicken to holiday turkey.
- They are ultra creamy and buttery, a comforting side the whole family reaches for, just like our loaded mashed potato cakes.
- They are perfect for the holidays, an easy make ahead side that frees up your oven for the main event.
Key Ingredients
Here is what gives these savory mashed sweet potatoes their creamy, herby flavor. The full amounts are in the recipe card below.
- Sweet Potatoes: The star. Choose firm sweet potatoes and dice them evenly so they cook at the same rate.
- Butter and Milk: Warmed together, they make the mash rich, smooth, and creamy.
- Sour Cream: Adds a tangy richness that keeps the mash savory and balanced.
- Garlic and Onion Powder: These savory seasonings are what set this mash apart from the sweet, sugary versions.
- Fresh Herbs: Parsley, chives, and thyme add a fresh, savory finish. Try them in our loaded mashed potato cakes too.
See recipe card for exact quantities.
Variations and Substitutions
These savory mashed sweet potatoes are easy to adapt. Here are a few favorite swaps to try.
- Add cheese: Stir in grated parmesan or sharp cheddar for an extra savory, cheesy mash.
- Roast instead of boil: Roast the sweet potatoes for a deeper, caramelized flavor before mashing.
- Make them lighter: Use less butter and swap the whole milk for a splash of broth or unsweetened almond milk.
- Add a kick: A pinch of smoked paprika, chipotle, or cayenne adds a warm, smoky heat.
- Crispy topping: Finish with crumbled bacon or fried onions for a savory crunch.
How to Make Mashed Sweet Potatoes
- Fill a large pot halfway with cold water. Peel the sweet potatoes and cut them into an even medium dice, then add them to the water. Swirl the potatoes around, then drain.
- Cover the potatoes with fresh cold water, place the pot over high heat, and cover with a lid.
- Bring to a boil and cook, covered, stirring occasionally, until the potatoes are fork tender, about 25 to 30 minutes.
- While the potatoes boil, add the butter and milk to a small saucepan over low heat and cook just until the butter melts. Set aside.
- Drain the potatoes well and let them sit in the hot pot with the lid off for 5 minutes to let the steam escape.
- Pour the warm butter and milk mixture into the pot and mash the potatoes with a potato masher until smooth.
- Stir in the sour cream until fully combined.
- Add the salt, pepper, garlic powder, and onion powder and stir well. Taste and adjust the seasoning if needed.
- Right before serving, stir in the fresh parsley, chives, and thyme.
- Serve warm with extra butter and herbs on top if desired.
Recipe Tips & Tricks
- Cut the potatoes evenly so they cook at the same rate and mash up perfectly smooth.
- Warm the butter and milk first. Adding cold dairy to hot potatoes can make the mash gummy.
- Let the potatoes steam off for a few minutes after draining so the mash is fluffy, not watery.
- Do not over mash. Mash just until smooth, since overworking sweet potatoes can turn them sticky.
- Add herbs at the end so they stay bright green and fresh tasting.
- Make ahead: Make the mash up to 2 days in advance and reheat gently with a splash of milk.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Serving Ideas and Suggestions
Savory mashed sweet potatoes are a holiday table essential and an easy weeknight side all year long. They are the perfect creamy companion to roast turkey, baked ham, or a simple weeknight chicken dinner. Top them with a pat of butter and a sprinkle of fresh herbs for a beautiful finish.
For a cozy dinner, serve them next to our marry me chicken or our Louisiana fried chicken. They also pair beautifully with a saucy chicken cacciatore.
Building a holiday spread? Round it out with more comforting sides like our loaded mashed potato cakes and a crisp 5 bean salad for a table everyone will love.
Mashed Sweet Potatoes FAQs
Yes. These savory mashed sweet potatoes skip the brown sugar and marshmallows and lean on butter, sour cream, garlic powder, onion powder, and fresh herbs for a rich, savory flavor that works as a real side dish.
Absolutely. Make the savory mashed sweet potatoes up to 2 days ahead, store them in the fridge, and reheat gently on the stove or in the oven with a splash of milk to bring back the creamy texture.
For the smoothest mashed sweet potatoes, yes, peel them before boiling. If you like a more rustic mash with extra fiber, you can leave some of the skins on.
Yes. Let the mashed sweet potatoes cool, then freeze them in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently with a little extra butter or milk.
Savory mashed sweet potatoes pair perfectly with roast turkey, baked ham, fried chicken, or any weeknight protein. They are a holiday favorite but make a comforting side dish any night of the week.
Drain the boiled potatoes very well and let them steam off in the hot pot for a few minutes before mashing. This removes excess moisture so your mashed sweet potatoes turn out creamy, not watery.
Need more cozy sides for your table? Try our loaded mashed potato cakes next for another comforting potato favorite.
These creamy potatoes are a perfect side for a bowl of saucy ground beef stroganoff.
Round out a cozy dinner with creamy potatoes and a side of Southern fried cabbage with bacon.
For another sweet, cozy side, try our brown sugar candied carrots.
Spoon these alongside our buttery Mississippi chicken.
Spoon our meatballs and gravy right over these.
These sweet potatoes are the perfect side for steaks marinated in our cilantro lime ribeye marinade.
If you love a creamy side, try our classic mashed potatoes made with cream cheese and garlic.
For the ultimate comfort food dinner, pair these with our creamy chicken pot pie.
Serve these mashed sweet potatoes alongside our hearty salisbury steak.
Love sweet potatoes? Save room for dessert with our creamy Southern sweet potato pie.
For another cozy side, our maple glazed carrots are glossy, sweet, and crowd-pleasing.
For another cozy side dish, try our smoky boiled cabbage with crispy bacon.
Serve these creamy potatoes next to our copycat honey baked ham for the perfect holiday plate.
For another cozy side, try our creamy garlic mashed potatoes with sweet roasted garlic.
For a simple side that goes with anything, try our roasted fingerling potatoes.
Savory Mashed Sweet Potatoes
Ingredients
- 4 pounds sweet potatoes
- 1 cup unsalted butter
- 1 cup whole milk
- ¼ cup sour cream
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon fresh chopped parsley
- 1 tablespoon minced fresh chives
- 1 teaspoon finely chopped fresh thyme
Instructions
- Fill a large stockpot about halfway with cold water. Peel the potatoes and cut them into a medium-dice, focusing on cutting them into similar-sized pieces. Place the cut potatoes into the cold water. Swirl the potatoes around in the water, then drain the water off.
- Fill cold water back into the pot until the potatoes are covered. Place the pot on the stove, cover, and place it over high heat.
- Bring to a boil and boil, covered, stirring occasionally until the potatoes are soft, 25-30 minutes. A fork inserted into a potato will have no resistance.
- While the potatoes are simmering, add the butter and milk to a small saucepan. Place it over low heat and cook just until the butter has melted. Take off the heat and set aside.
- Drain the potatoes well and leave the potatoes in the hot pot with the lid off for 5 minutes, allowing excess steam to escape. Pour the butter/milk mixture into the pot.
- Mash the potatoes with a potato masher until smooth.
- Add the sour cream and stir it in.
- Add the salt, pepper, garlic powder, and onion powder, and stir to combine. Taste and adjust seasoning if necessary.
- Once you are ready to serve, stir in the parsley, chives, and fresh thyme.
- Serve immediately with more butter and herbs for garnish if desired.
Notes
- If you are not a fan of sour cream you can omit it completely.
- Other seasonings can be used, see above on what we like.
- This is a savory dish but you can bring out the natural sweetness by adding some ingredients, see above on how to do that.
- Easily double this recipe to save for later or serve a large crowd, although it does make a large batch.
- This can be served with a variety of things such as Salisbury Steak, Bangers and Mash, Turkey, etc.
- You can swap out the fresh herbs for dried if you’d like. For every Tablespoon fresh you can substitute 1 teaspoon of dried.
Nutrition
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