This recipe for mashed sweet potatoes is a whole holiday celebration in a bowl! Whether you’re craving a quiet, cozy meal on a rainy day or a big celebratory feast, this side dish will never let you down.
Creamy, without any added cream, and sweet, without any added sugar; mashed sweet potatoes taste like a little bit of culinary magic. If you’re not sure how to begin, start a pot of water boiling and start peeling your potatoes. The rest will come together in no time with the help of this step-by-step guide.
Why You’ll Love This Creamy Sweet Potato Mash
You’ll be won over at first bite, but here are a few more compelling reasons why you’ll fall in love with this effortless recipe:
- Allergen- and alternative diet-friendly. Whether you’re dealing with picky eaters, food intolerances, or dietary preferences, this is the dish that can unite them all. It’s vegan and vegetarian of course, but also wheat-free, gluten-free, sugar-free, nut-free, and soy-free (depending on your vegan butter). Now that’s a mouthful!
- Great for meal planning and make-ahead meals. Mashed sweet potatoes keep beautifully in the fridge, so you can make them roughly 5 to 7 days in advance if needed.
- Just 6 ingredients. If you don’t count salt or pepper, it’s only 4!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potatoes – There are over 6,000 different types of sweet potatoes grown worldwide, and they’re all delicious! Whether you chose white to yellow, red, purple, or brown, you can’t go wrong.
- Vegan butter – Choose unsalted if you’re watching your sodium; you can always add more salt to taste.
- Oat milk or coconut milk – Chose the richest non-dairy milk for the most decadent results. Coconut milk will have a subtle but distinctive tropical taste, so keep that in mind if you’re not a fan.
- Garlic
- Sea salt
- Black pepper
- Parsley (optional)
How to Make Vegan Mashed Sweet Potatoes
- Bring water to a boil in a large pot over medium heat. Add the sweet potatoes and cook for 15 to 18 minutes, until fork tender.
- Drain thoroughly. Make sure all the excess liquid is removed.
- Mash the potatoes briefly to begin breaking them into small pieces. Just a few seconds of mashing is fine.
- Combine the vegan milk and butter in a small dish. Microwave until hot and melted together.
- Add the vegan milk vegan butter mix to the potatoes. Follow with the garlic and salt and mash everything together with the potato masher until smooth and creamy. Incorporate more milk if needed to reach your desired consistency.
- Top with black pepper, chopped parsley, and an extra pat of butter, to taste. Enjoy!
Tips for Success
Mashed potato mastery is within reach when you follow these easy instructions. Here’s how you can modify the dish and make it your own:
- Peeling the potatoes guarantees a lusciously smooth mash . If you’d prefer more texture, go ahead and leave the peels on! Just make sure they’re thoroughly scrubbed before cooking to remove any residual dirt.
- Cut the sweet potatoes into cubes that are the same size . This way, they’ll cook at the same rate and have a more consistent texture.
- Enhance the sweetness by adding 1 to 2 tablespoons of dark brown sugar or maple syrup . Everyone loves the classic sweet potato casserole, and you can emulate that by adding vegan marshmallows on top, too. Spread the mashed potatoes into a casserole dish, top with marshmallows, and run it under the broiler for a few minutes, until browned and gooey.
- Make it savory with herbs and spices . Mix in cumin, chili powder, or hot sauce to spice things up. Consider rosemary, thyme, or sage for an earthy, autumnal blend.
How Long Do You Need To Boil Sweet Potatoes for Mashing?
Cut into 1-inch cubes, it takes about 15 to 18 minutes for the sweet potatoes to cook all the way through. Keep the pot uncovered with the water at a steady simmer. To test for doneness, try poking them with a fork. If the fork sticks in the cubes easily, without too much resistance, they’re ready to be drained. Drain thoroughly to prevent the mash from getting watered down.
What Goes Well With Sweet Potatoes?
Deftly walking the line between sweet and savory, this versatile side is the ultimate unifier between all entrees. Traditionally, they’re often accompanied by a grand roast for the holidays, but they’re great for simple weeknight suppers as well, served alongside:
- Vegan Swedish meatballs
- Vegan meatloaf
- Vegan chicken nuggets
- Vegan fish sticks
How to Store Leftovers
Once cooked, store leftover mashed sweet potatoes in an airtight container in the fridge for 5 to 7 days. To reheat, gently cook over medium-low heat when ready to serve. Add an extra splash of non-dairy milk or water as needed to loosen it up and make it creamy again. If using a microwave, heat for 1 to 2 minutes on full power, stirring well, until hot all the way through.
Can I Freeze Mashed Sweet Potatoes?
Yes, mashed sweet potatoes can be frozen for safe keeping! Store them in an airtight container and keep frozen for up to 3 months. See reheating instructions above but anticipate an extra 5 to 10 minutes on the stove, or 2 to 4 minutes in the microwave.
More Holiday Side Dishes
- Vegan Green Bean Casserole (From Scratch)
- Vegan Mashed Cauliflower
- Maple Roasted Brussels Sprouts with Apples and Pecans
- Vegan Biscuits
- Easy Stovetop Candied Pecans
Enjoy friends! If you make this (insert recipe name here), please snap a photo and tag #jessicainthekitchen on Instagram
Ingredients
- 3 pounds sweet potatoes , peeled and cut into 1 inch cubes
- 3 tablespoons vegan butter
- 1/3 – 1/2 cup oat milk , or coconut milk (or other thick vegan milk)
- 2 cloves garlic , minced
- 1/2 teaspoon sea salt
- pinch black pepper
- Extra pat vegan butter
- Chopped parsley , for garnish
Instructions
- In a 4 QT pot of boiling water, boil the sweet potatoes for 15-18 minutes, until fork tender.
- When the sweet potato is finished boiling, drain completely for a few minutes to ensure all excess liquid is removed.
- Using your potato masher, mash the potatoes for a few seconds until broken up.
- In a small separate bowl, place the vegan milk and the vegan butter and microwave for 45 seconds or until hot and melted together.
- Add the vegan milk vegan butter mix hot to the mashed potatoes along with the minced garlic and sea salt and mash all the ingredients together with the potato masher until incorporated and the mashed potatoes are smooth and creamy. Add more milk if necessary.
- Serve with black pepper (optional), chopped parsley and an extra pat of butter. Enjoy!
Notes
- Peeling the potatoes guarantees a lusciously smooth mash . If you’d prefer more texture, go ahead and leave the peels on! Just make sure they’re thoroughly scrubbed before cooking to remove any residual dirt.
- Cut the sweet potatoes into cubes that are the same size . This way, they’ll cook at the same rate and have a more consistent texture.
- Enhance the sweetness by adding 1 to 2 tablespoons of dark brown sugar or maple syrup . Everyone loves the classic sweet potato casserole, and you can emulate that by adding vegan marshmallows on top, too. Spread the mashed potatoes into a casserole dish, top with marshmallows, and run it under the broiler for a few minutes, until browned and gooey.
- Make it savory with herbs and spices . Mix in cumin, chili powder, or hot sauce to spice things up. Consider rosemary, thyme, or sage for an earthy, autumnal blend.
Mashed Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes peeled and cut into 1 inch cubes
- 3 tablespoons vegan butter
- 1/3 - 1/2 cup oat milk or coconut milk (or other thick vegan milk)
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- pinch black pepper
- Extra pat vegan butter
- Chopped parsley for garnish
Instructions
- In a 4 QT pot of boiling water, boil the sweet potatoes for 15-18 minutes, until fork tender.
- When the sweet potato is finished boiling, drain completely for a few minutes to ensure all excess liquid is removed.
- Using your potato masher, mash the potatoes for a few seconds until broken up.
- In a small separate bowl, place the vegan milk and the vegan butter and microwave for 45 seconds or until hot and melted together.
- Add the vegan milk vegan butter mix hot to the mashed potatoes along with the minced garlic and sea salt and mash all the ingredients together with the potato masher until incorporated and the mashed potatoes are smooth and creamy. Add more milk if necessary.
- Serve with black pepper (optional), chopped parsley and an extra pat of butter. Enjoy!
Notes
- Peeling the potatoes guarantees a lusciously smooth mash . If you’d prefer more texture, go ahead and leave the peels on! Just make sure they’re thoroughly scrubbed before cooking to remove any residual dirt.
- Cut the sweet potatoes into cubes that are the same size . This way, they’ll cook at the same rate and have a more consistent texture.
- Enhance the sweetness by adding 1 to 2 tablespoons of dark brown sugar or maple syrup . Everyone loves the classic sweet potato casserole, and you can emulate that by adding vegan marshmallows on top, too. Spread the mashed potatoes into a casserole dish, top with marshmallows, and run it under the broiler for a few minutes, until browned and gooey.
- Make it savory with herbs and spices . Mix in cumin, chili powder, or hot sauce to spice things up. Consider rosemary, thyme, or sage for an earthy, autumnal blend.
Nutrition
Mashed Sweet Potatoes https://jessicainthekitchen.com/mashed-sweet-potatoes/ November 1, 2022
These Crispy Smashed Potatoes are as fun to make as they are to eat! While you can’t go wrong with good old roasted potatoes, smashed potatoes introduce a whole new textural element, contrasting a buttery interior with crispy edges. One bite and you’ll be hooked!
When in doubt, potatoes are always a safe bet when it comes time for dinner. They’re affordable, accessible, and loved by all. The average American eats around 140 pounds of potatoes per year; that’s about 1 potato per day! With so many spuds to chose from, sometimes it takes a bit of extra inspiration to try something new. Enter: The ultimate Crispy Smashed Potato recipe.
They start out just like basic boiled potatoes, but then get crushed under the pressure of a flat-bottomed glass. By crushing them with all your might, you can get out all your frustrations in a positive, productive way! From there, these potatoes are a perfect blank canvas to lavish with bold seasonings or keep plain and simple.
Why You’ll Love These Smashed Baby Potatoes
The appeal of potatoes is obvious to anyone who’s enjoyed these golden, buttery spuds. Smashed potatoes in particular have the edge on the competition for many reasons:
- Super simple. No cooking experience necessary! Anyone can whip up this rave-worthy dish and look like a pro chef, even if you’re a total newbie in the kitchen.
- Only three key ingredients. If you have potatoes, you’re good to go! The other necessities include salt and oil, which should be pantry staples in any kitchen.
- Family-friendly . Not only do kids love seeing smashed potatoes on the dinner menu, but they’ll have a blast helping crush them as well! This is a great way to get everyone into the kitchen and foster a love for cooking early on.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Baby potatoes – Also called “new potatoes,” baby potatoes are only 1 ½ – 2 inches long with very thin skins and soft, moist flesh. They hold their shape well through the cooking processing, making them ideal for this recipe. They come in many varieties and colors, such as gold, red, and blue, all of which will work here!
- Salt – You’ll need two different types of salt for the best results: Sea salt to boil the potatoes and infuse them with an initial round of seasonings, and flaky salt for finishing.
- Olive oil
- Optional pesto or shredded vegan cheese
How to Make Crispy Smashed Potatoes
- Bring a large pot of water to a boil with a tablespoon of salt. Add the potatoes and boil until tender. Drain thoroughly.
- Preheat your oven to 450°F/230°C.
- Place the potatoes on a greased parchment paper and use the flat bottom of a glass to crush them. Drizzle with olive oil and sprinkle with flaky sea salt, coating them thoroughly
- Bake for 25 minutes . Top with pesto, shredded vegan cheese or more sea salt and enjoy!
Tips for Success
The most important part of making Crispy Smashed Potatoes is not to overthink it! This recipe is so easy that it’s hard to mess it up. For the absolute best results every single time, here’s what you should do:
- Use potatoes that are about the same size to make sure that they all cook evenly.
- Cook the potatoes until just fork tender. If they’re overcooked, they’ll fall apart when smashed.
- Be generous with the olive oil. It’s what gives the potatoes their crispy texture and rich flavor.
- Use a dark-colored sheet pan to help encourage browning.
- Flip the potatoes once, halfway through baking , for extra crispy results on both sides.
Topping Ideas
In the famous words of Nicki Minaj, “who wants to look simple when you can look stunning?” While simply salted smashed potatoes are wonderful, you can instantly take them to the next level with some tasteful toppings:
- Herbs and spices – Even a light sprinkle of smoked paprika can do wonders forthe humble spud. Other great additions include ground cumin, garlic and onion powder, rosemary, thyme, oregano, and any combination of those! Add more delicate fresh herbs, such as parsley, dill, or cilantro, after the potatoes are done baking .
- Vegan cheese – It’s hard to beat a cheesy potato, and you have lots of great plant-based options there. Vegan cheddar, mozzarella, pepper jack, or Parmesan shreds are the best choices.
- Citrus or vinegar – Add a touch of brightness with fresh lemon or lime zest or pull from your pantry to take advantage of earthy balsamic, tangy red wine vinegar, or mild rice vinegar.
- Plant-based bacon – Everyone loves the smoky, savory taste of bacon, which you can easily replicate with your own vegan coconut bacon !
What To Serve With Smashed Potatoes
Crispy Smashed Potatoes are quit possibly the most versatile side dish you’ll ever meet. They’re an ideal pairing with any entrée you can think of. A few of my favorites include:
- Give them the French fry treatment and dip them in ketchup, ranch dressing , aioli, BBQ sauce, maple mustard , or guacamole .
- Serve alongside veggie burgers or sandwiches instead of chips.
- Consider them an upgrade over the standard mashed potatoes for Thanksgiving or Christmas and serve with stuffing , cranberry sauce , and your plant-based roast of choice.
- Skip hashbrowns for breakfast and begin your day with these potatoes instead! Pair them with your favorite eggless scramble , waffles , or pancakes .
How to Store and Reheat Leftovers
Leftover smashed potatoes can be stored in an airtight container in the fridge for 5 to 7 days. To reheat, pop them in the microwave for 1 to 2 minutes, until hot all the way through.
More Vegan Potato Recipes
If you’re still craving comforting baked pasta dishes, I’ve got plenty of great recipes for you to try next!
- Air Fryer Potato Wedges
- Loaded Sweet Potato Skins
- Vegan Scalloped Potatoes
- Sweet Potato Tater Tots
- Vegan Mashed Potatoes
Ingredients
- 2 lbs baby potatoes , (small, or bigger ones cut in half)
- 1 tablespoon sea salt , for boiling
- 1/2 – 1 teaspoon flaky salt , for topping potatoes
- 3 – 4 tablespoons olive oil
- pesto , or vegan cheese to top (optional but delish!)
Instructions
- Bring a large pot of water to a boil with the tablespoon of sea salt. Add in your potatoes and boil your potatoes (skins on) for 20 minutes. Remove the potatoes and drain them in a colander of all their liquid until dry.
- Preheat your oven to 450°F/230°C.
- Place the potatoes on a greased parchment paper and squish/smash them with the bottom circular side of a glass.Drizzle with the olive oil all over on both sides and sprinkle with the flaky sea salt. You want to really coat them in it!
- Bake for 25 minutes! Top with pesto, shredded vegan cheese or more sea salt and enjoy!
Notes
Use potatoes that are about the same size to make sure that they all cook evenly.
Cook the potatoes until just fork tender. If they’re overcooked, they’ll fall apart when smashed.
Be generous with the olive oil. It’s what gives the potatoes their crispy texture and rich flavor.
Use a dark-colored sheet pan to help encourage browning.
Flip the potatoes once, halfway through baking , for extra crispy results on both sides.
