Savory Mashed Sweet Potatoes with Cream Cheese and Herbs
Creamy mashed sweet potatoes finished with cream cheese, butter, and a dried herb blend for a savory flavor.
Equipment
- Large pot
- steamer basket or colander
- Potato Masher
- Sharp knife
Ingredients
Main Ingredients
- 4 lb sweet potatoes peeled and cut into 1 inch cubes, about 6 medium
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ½ tsp dried herb blend chives, dill, basil, and tarragon
- 4 oz cream cheese softened, full fat
- 4 tbsp unsalted butter softened, plus more for serving
Instructions
Cooking
- Cook. Steam or boil the cubes for about 15 minutes until a thin knife slides in easily.
- Drain. Drain well and return the potatoes to the pot over medium low heat.
- Dry. Mash for 20 to 30 seconds to cook off excess liquid, then remove from the heat.
- Season and mash. Add the salt, pepper, herbs, cream cheese, and butter and mash until smooth.
- Serve. Top with herbs and extra butter.
Notes
Substitutions: Use fresh chives or thyme in place of the dried herb blend.
Tips: Soften the dairy first and dry the potatoes in the pot to avoid a watery mash.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.